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This study aims to assess the influence of various non‐starch polysaccharides at different concentrations (0.2%, 0.4%, and 0.6%) on the physicochemical, pasting, and gel properties of taro starch. Guar and xanthan gum appear to reduce the swelling power at higher temperatures while CMC improves it. Least gelation studies show that xanthan and guar gums are effective in producing firm gel at 6 and...
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