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Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

By Erich von Borries-Medrano, Mónica R. Jaime-Fonseca and Miguel Á. Aguilar-Méndez

Submitted: November 21st 2016Reviewed: March 31st 2017Published: November 29th 2017

DOI: 10.5772/intechopen.68915

Downloaded: 182

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Erich von Borries-Medrano, Mónica R. Jaime-Fonseca and Miguel Á. Aguilar-Méndez (November 29th 2017). Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling, Solubility of Polysaccharides Zhenbo Xu, IntechOpen, DOI: 10.5772/intechopen.68915. Available from:

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