000 01431 a2200385 4500
005 20250518090028.0
264 0 _c20201222
008 202012s 0 0 eng d
022 _a1097-0010
024 7 _a10.1002/jsfa.10356
_2doi
040 _aNLM
_beng
_cNLM
100 1 _ada Silva Costa, Rafael Alves
245 0 0 _aImprovement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
_h[electronic resource]
260 _bJournal of the science of food and agriculture
_cMay 2020
300 _a3204-3211 p.
_bdigital
500 _aPublication Type: Journal Article
650 0 4 _aColloids
_xchemistry
650 0 4 _aElasticity
650 0 4 _aGalactans
_xchemistry
650 0 4 _aGels
_xchemistry
650 0 4 _aHardness
650 0 4 _aMannans
_xchemistry
650 0 4 _aMarantaceae
_xchemistry
650 0 4 _aPlant Extracts
_xchemistry
650 0 4 _aPlant Gums
_xchemistry
650 0 4 _aPolysaccharides, Bacterial
_xchemistry
650 0 4 _aRheology
650 0 4 _aStarch
_xchemistry
700 1 _aBonomo, Renata Cristina Ferreira
700 1 _aRodrigues, Luciano Brito
700 1 _aSantos, Leandro Soares
700 1 _aVeloso, Cristiane Martins
773 0 _tJournal of the science of food and agriculture
_gvol. 100
_gno. 7
_gp. 3204-3211
856 4 0 _uhttps://doi.org/10.1002/jsfa.10356
_zAvailable from publisher's website
999 _c30679867
_d30679867