1Alloncle M, Doublier J L.Viscoelastic properties of maize starch / hydr℃ olloid pastes and gels[J]. Food Hydr℃ olloids, 1991 ( 5 ): 455-467.
2Biliaderis C G, Arvanitoyannis I, Izydorczyk M S, Prokopowich P A. Effect of hydr ℃ olloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels[J]. Starch, 1997 (49) , 278-283.
3Funami T, Kataoka Y, Omoto T, Gota Y, Asai I, Nishinari K. Effect of non-ionic polysaccharides on the gelatihization and retrogradation behavior of wheat starch[J]. Food Hydrolloids, 2005 (19) , 1-13.