High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Publication date: Available online 30 June 2020Source: Food HydrocolloidsAuthor(s): Fan Xie, Bon-Jae Gu, Steven R. Saunders, Girish M. Ganjyal

Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research