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Journal of Food Processing & Technology
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Research Article - (2018) Volume 9, Issue 3

Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes

Bah HB1*, Du X1, Zheng H1, Wang X1, Diallo A1, Bah H2 and Soualiou S3
1School of Food Science and Technology, Anhui Agricultural University, Hefei, P.R. China
2Key Laboratory of Mountain Surface Processes and Ecological Regulation, Institute of Mountain Hazards and Environment, Chinese Academy of Sciences, Chengdu, P.R. China
3School of Agronomy, Anhui Agricultural University, Hefei, P.R. China
*Corresponding Author: