Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td align="left">Sample </td><td align="center">Molecular weight (Da)</td><td align="center">Intrinsic viscosity (dL/g)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">GG</td><td align="center">6.12 × 10<sup>6</sup></td><td align="center">9.4</td></tr><tr><td align="left">XG</td><td align="center">3.47 × 10<sup>6</sup></td><td align="center">112.3</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Molecular weight and intrinsic viscosity of guar gum (GG) and xanthan [<a href="/journals/jfp/2016/8750258/#B6">6</a>].

Journal of Food Processing

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Table 1

Table 1: Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review 