Starch-gum interactions: nutritional and technological implications.
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.
Sudhakar
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V
Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay-400 019, India.
Singhal
R S
RS
Kulkarni
P R
PR
D000042:Absorption; D004347:Drug Interactions; D005524:Food Technology; D005881:Gingiva; D006801:Humans; D009747:Nutritional Physiological Phenomena; D013213:Starch
D013213:Starch