| 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 |
||