Shear thinning and antithixotropic behavior of a heated cross‐linked waxy maize starch dispersion
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942919909524590
Reference21 articles.
1. HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL PROCESSING IN A ROTARY RETORT
2. SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
3. Shear‐Thickening (“Dilatancy”) in Suspensions of Nonaggregating Solid Particles Dispersed in Newtonian Liquids
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