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2006•Carbohydrate PolymersRequires access

Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

Viriya Sae-kang, Manop Suphantharika

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Key concepts: Syneresis, Xanthan gum, Starch, Chemistry, Hydrolysis, Polysaccharide, Viscosity, Chromatography

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