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About this Agricultural and Biological Sciences article
Effect of Modified Tapioca Starch and Xanthan Gum on Low Temperature Texture Stability and Dough Viscoelasticity of a Starch-based Food Gel by Seetapan, Nispa; Fuongfuchat, Asira; Gamonpilas, Chaiwut; Methacanon, Pawadee; Pongjaruwat, Waranit; Limparyoon, Nattawut is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Seetapan, Nispa; Fuongfuchat, Asira; Gamonpilas, Chaiwut; Methacanon, Pawadee; Pongjaruwat, Waranit; Limparyoon, Nattawut
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)