HIGHLIGHTS
- who: Polona Megusar and colleagues from the Department of Food Science and Technology, Biotechnical Faculty, University of have published the Article: Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids, in the Journal: Polymers 2022, 3242 of /2022/
- what: The aim of this study was to explore the effects of three different polysaccharides (HPMC, xanthan gum, and starch (either potato or corn starch)) on the thermal and rheological properties of the model gluten-free systems. In this study, the interactions between starch and two hydrocolloids (HPMC and/or xanthan gum . . .
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