Application of hsian-tsao leaf gum, xanthan gum and locust bean gum to starch pearl model systems
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 94 === The mixed systems are consisted of 8% tapioca starch and 1% hydrocolloids, hsian-tsao leaf gum(HG)/locust bean gum(LBG) or xanthan gum(XG) both are mixed for 4/0,3/1,2/2,1/3 and 0/4. The effects of hydrocolloids on the gelatinization and gelling behavior of t...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/67547322857365816970 |