2Chiu, C.W.; Schiermeyer, E.; Thomas, D.J.; Shah, M.B.1998. Thermally inhibited starches and flours and process for their production. U.S. Patent,5725676, 1998.
3Chiu, C.W.; Schiermeyer, E.; Thomas, D.J.; Shah, M.B.; Hanchett, D.J.; Jeffcoat, R. Thermally inhibited non-pregelatinized granular starches and flours and process for their preparation. U.S. Patent. 5, 932, 017, 1999.
5Ferrero C, Martino M N, Zaritzky N E. Effect of hydrocoUoids on starch thermal transitions assured by DSC[J]. Journal of Thermal Analysis, 1996, 47: 1247- 1266.
6Andres A C, Mendez M, Javier S F. Effect of carboxymethylcellulose and xanthan gum on the thermal functional and rheological properties of dried nixtamalised maize masa[J]. Carbohydrate Polymers, 2005, 62: 222-231.
7Hanna M, Baranowska, M.Sikorab, S.Kowalski, P.Tomasik. Interactions of potato starch with selected polysaccharide hydrocoUoids as measured by low- field NMR[J]. Food Hydrocolloids, 2008, 22:336-345.
8Veiga-Santosa P, Oliveirab L M, Ceredac M P, et al Mechanical properties, hydro-philicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum[J]. Food Hydrocolloids, 2005, 19: 341-349.
9Alejandra K, Cristina F, Noemi E. Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids[J]. Journal of Food Engineering, 2003, 58: 125-133.
10Piyad A, Manop S. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum[J]. Carbohydrate Polymers, 2008, 71:9-17.
3R N Tharanathan. Biodegradable films and composite coatings past present and future[J]. Trends in Food Science & Technology,2003, 14(3) :71 -78.
4D Lourdin, G Della Valle, P Colonna. Influence of amylase content on starch films and foams [ J ]. Carbohydrate Polymers, 1995 (27) :261- 270.
5D Tapia-Bla'eido, P J Sobral, F C Menegalli. Development and characterization of biofilms based on amaranth flour ( Amaranthus caudatus) [ J ]. Journal of Food Engineering,2005 (67) :215 -223.
6I Arvanitoyannis, C G Biliaderis. Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch [J]. Carbohydrate Polymers, 1999 ( 58 ) :47 - 58.
7A Aguirre-Cruz,G Me'ndez-Montealvo, J Solorza-Feria, et al. Effect of carboxymethyl-cellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa [J]. Carbohydrate Polymers,2005(62):222-231.
8S Gurkin. Hydrocolloids-ingredients that add flexibility to tortillas processing [ J ]. Cereal Foods World ,2002,47 (2) :41 - 43.
9X H Shi, J N BeMiller. Effects of food gums on viscosities of starch suspensions during pasting [ J ]. Carbohydrate Polymers, 2002 ( 50 ) : 7 -18.
10Y Li, F C Shoemaker, J Ma, et al. Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry. heating and the physical properties of their films [J].Food Chemistry,2008(109) :616 -623.