Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch–Xanthan gum mixture

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 2

Author(s): Guohua Hou, Youjie Guo, Song Miao, Longtao Zhang, Baodong Zheng

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Guohua Hou, Youjie Guo, Song Miao, Longtao Zhang, Baodong Zheng Read More