da Silva Costa, Rafael Alves <br/><br/>
Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).  [electronic resource] 

 -  Journal of the science of food and agriculture  May 2020 
 - 3204-3211 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.10356  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colloids--chemistry<br/>Elasticity<br/>Galactans--chemistry<br/>Gels--chemistry<br/>Hardness<br/>Mannans--chemistry<br/>Marantaceae--chemistry<br/>Plant Extracts--chemistry<br/>Plant Gums--chemistry<br/>Polysaccharides, Bacterial--chemistry<br/>Rheology<br/>Starch--chemistry