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The effects of hydrocolloid replacement on the pasting properties of navy bean starch and on the properties of navy bean starch gels were studied. Navy bean starch was isolated, and blends were prepared with β‐glucan, guar gum, pectin, and xanthan gum solutions. The total solids concentration was maintained at 8%, and starch was replaced with 0.2, 0.4, and 0.6% of each hydrocolloid. Guar gum led...
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