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