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International Journal of Food Sciences and Nutrition Volume 47, 1996 - Issue 2
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Original Article

Starch-gum interactions: Nutritional and technological implications

V. Sudhakar Food and Fermentation Technology Division, University, Department of Chemical Technology, Matunga, Bombay, 400 019, India
,
R. S. Singhal Food and Fermentation Technology Division, University, Department of Chemical Technology, Matunga, Bombay, 400 019, India
&
P. R. Kulkarni Food and Fermentation Technology Division, University, Department of Chemical Technology, Matunga, Bombay, 400 019, India
Pages 117-129 | Published online: 06 Jul 2009
 
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Abstract

Starch contributes greatly to the textural properties of many foods. Starch, both native as well as various modified derivative forms offer a great scope to develop a variety of food products having varied texture and mouthfeel.

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