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Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches - ScienceDirect
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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread | SpringerLink
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Chemical structures of (1) guar gum [60,61] and (2) xanthan gum [62,63] | Download Scientific Diagram
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PDF] The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums | Semantic Scholar
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