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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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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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An: 187410037
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  Data: Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour.
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  Data: <searchLink fieldCode="JN" term="%22Starch+%2F+Staerke%22">Starch / Staerke</searchLink>. Aug2025, Vol. 77 Issue 8, p1-9. 9p.
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1002/star.70065
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Titles:
      – TitleFull: Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour.
        Type: main
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          Name:
            NameFull: Thirathumthavorn, Doungjai
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            NameFull: Chai‐Uea, Piyachat
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            NameFull: Wongpacharat, Sutthaorn
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            NameFull: Udomrati, Sunsanee
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            NameFull: Siriwongwilaichat, Prasong
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            NameFull: Taechapairoj, Chaiyong
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          Dates:
            – D: 01
              M: 08
              Text: Aug2025
              Type: published
              Y: 2025
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              Value: 00389056
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              Value: 77
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              Value: 8
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            – TitleFull: Starch / Staerke
              Type: main
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