Effect of starch types on the gelling behavior of Hsian-tsao leaf gum extracted by sodium carbonate
碩士 === 靜宜大學 === 食品營養研究所 === 86 === Effects of gum concentration (0.3 - 1.8%), starch types (wheat, corn and cassava) and concentration (2-4%) on the gelling behavior of Hsian-tsao (Mesona procumbens Hemsl) leaf gum extracted by sodium carbonate solutions were studied. Steady and dynamic shear rheolo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33350992112013835493 |