Effect of Guar Gum on Structure and Physicochemical Properties of Fermented Wheat Starch
The structure and physicochemical properties of fermented wheat starch-guar gum (FS-GG) mixtures of wheat starch naturally fermented for 72 h and different proportions of GG (0%, 0.1%, 0.3% and 0.5%, m/m) were studied. The results showed that the addition of GG significantly reduced the amount of le...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-012.pdf |