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Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour.

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Bibliographic Details
Title: Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour.
Authors: Thirathumthavorn, Doungjai1 (AUTHOR) thirathumtha_d@su.ac.th, Chai‐Uea, Piyachat1 (AUTHOR), Wongpacharat, Sutthaorn1 (AUTHOR), Udomrati, Sunsanee2 (AUTHOR), Siriwongwilaichat, Prasong1 (AUTHOR), Taechapairoj, Chaiyong3 (AUTHOR)
Source: Starch / Staerke. Aug2025, Vol. 77 Issue 8, p1-9. 9p.
Database: Academic Search Ultimate
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Description
ISSN:00389056
DOI:10.1002/star.70065