Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.

Hedayati, Sara; Ansarifar, Elham; Tarahi, Mohammad; Tahsiri, Zahra; Baeghbali, Vahid; Niakousari, Mehrdad

Hedayati, Sara; Ansarifar, Elham; Tarahi, Mohammad; Tahsiri, Zahra; Baeghbali, Vahid; Niakousari, Mehrdad.

Afiliación

Hedayati S; Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran.
Ansarifar E; Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand 9717853076, Iran.
Tarahi M; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran.
Tahsiri Z; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran.
Baeghbali V; Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, Kent ME4 4TB, UK.
Niakousari M; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran.

Gels ; 9(6)2023 Jun 03.

Article en En | MEDLINE | ID: mdl-37367131

Palabras clave

almond gum; persian gum; physicochemical properties; wheat starch

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2023 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Suiza

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