Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum)

Silva Costa, Rafael Alves ; Bonomo, Renata Cristina Ferreira ; Rodrigues, Luciano Brito ; Santos, Leandro Soares ; Veloso, Cristiane Martins

Journal of the science of food and agriculture, 2020-05, Vol.100 (7), p.3204-3211 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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