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Effects of locust bean gum on the structural and rheological properties of resistant corn starch

Raza Hussain1, Ajaypal Singh1, Hamed Vatankhah1

  • 1Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada.

Journal of Food Science and Technology
|March 17, 2017
PubMed

Keywords:
Confocal laser scanning microscopyCorn starchLocust bean gumPasting propertiesRheology

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