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2019•Food HydrocolloidsRequires access

Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content

Anna Dobosz, Marek Sikora, Magdalena Krystyjan, Radoslaw P. Lach, Barbara Borczak

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Key concepts: Amylopectin, Retrogradation (starch), Amylose, Syneresis, Starch, Xanthan gum, Chemistry, Food science

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Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content — Research Paper | ScholarLens