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International Journal of Food Science
Volume 2014, Article ID 564564, 8 pages
http://dx.doi.org/10.1155/2014/564564
Research Article

Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

1Food Science and Technology Department, Guru Nanak Dev University, Amritsar, Punjab 143001, India
2Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India

Received 23 August 2014; Accepted 20 November 2014; Published 11 December 2014

Academic Editor: Marie Walsh

Copyright © 2014 Ritika Puri et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ritika Puri, Balmeet Singh Gill, and Yogesh Khetra, “Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch,” International Journal of Food Science, vol. 2014, Article ID 564564, 8 pages, 2014. https://doi.org/10.1155/2014/564564.