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Effects of xyloglucan (XG) on rheological properties and thermal stability of tapioca starch (TS) were investigated. Mechanical spectra of 5% w/w TS/XG mixtures changed from gel behavior to concentrated solution and showed higher loss tangent (G″/G′) with increasing XG concentration. Rapid visco-analysis profiles of 5% TS/XG mixtures at different mixing ratios revealed that peak and final viscosities...
Battered foods are popular due to their crispy texture, more desirable color, and flavour. The quality of batter coated products is influenced by the rheological properties of the batter materials and by changes in their properties associated with their transition from liquid to solid states. The rheological properties of combinations of rice and wheat, rice and corn, and wheat and corn flour based...
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