Influence of Gum Arabic from <i>Acacia Senegal</i> var. <i>kerensis</i> on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Influence of Gum Arabic from Acacia Senegal var. kerensis on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches"
written by Virate Jepkogei Kiprop, Mary N. Omwamba, Symon M. Mahungu,
published by Food and Nutrition Sciences, Vol.12 No.11, 2021

has been cited by the following article(s):

[1]	Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
	Foods, 2022

[2]	Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums
	Molecules, 2022

[3]	Comparison of Magnitude of Effect of Hydrocolloid on Functional Properties of Flours and Starches of Cassava And Maize Using Multinomial Logistic …

Follow SCIRP

Free SCIRP Newsletters

Add your e-mail address to receive free newsletters from SCIRP.

Top

[1]	Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties Journal of Food Measurement and Characterization, 2023 DOI:10.1007/s11694-022-01705-7

[2]	Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties Journal of Food Measurement and Characterization, 2022 DOI:10.1007/s11694-022-01705-7