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Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Document Type

Article

Author

Wang, K.; Gao, W.; Yu, B.; Yuan, C.; Guo, L.; Cui, B.; Abd El-Aty, A.M.; Sui, J.

Source

In: Food Hydrocolloids. (Food Hydrocolloids, September 2022, 130)

Subject

Language

English

ISSN

0268005X

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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