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PubMed · 8833176

Starch-gum interactions: nutritional and technological implications.

V Sudhakar·R S Singhal·P R Kulkarni
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Abstract

Starch contributes greatly to the textural properties of many foods. Starch, both native as well as various modified derivative forms offer a great scope to develop a variety of food products having varied texture and mouthfeel.

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AbsorptionDrug InteractionsFood TechnologyGingivaHumansNutritional Physiological PhenomenaStarchJournal ArticleReview

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V Sudhakar, R S Singhal, P R Kulkarni. 1996. Starch-gum interactions: nutritional and technological implications.. https://doi.org/10.3109/09637489609012573

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