Xu, X.; Ye, S.; Zuo, X.; Fang, S.
Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel. Foods 2022, 11, 2508.
https://doi.org/10.3390/foods11162508
AMA Style
Xu X, Ye S, Zuo X, Fang S.
Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel. Foods. 2022; 11(16):2508.
https://doi.org/10.3390/foods11162508
Chicago/Turabian Style
Xu, Xuejiao, Shuhui Ye, Xiaobo Zuo, and Sheng Fang.
2022. "Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel" Foods 11, no. 16: 2508.
https://doi.org/10.3390/foods11162508
APA Style
Xu, X., Ye, S., Zuo, X., & Fang, S.
(2022). Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel. Foods, 11(16), 2508.
https://doi.org/10.3390/foods11162508