Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends
Author:
Funder
COFAA-IPN
EDI-IPN
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Gelatinization and rheological properties of starch;Ai;Starch-Stärke,2015
2. Starch: Chemistry and technology;BeMiller,2009
3. Gelling of amaranth and achira starch blends in excess and limited water;Fonseca-Florido;LWT-Food Science and Technology,2017
4. Thermal study in the interactions of starches blends: Amaranth and achira;Fonseca-Florido;Food Hydrocolloids,2016
5. Influence of cassia gum on rheological and textural properties of native potato and corn starch;Galkowska;Starch-Stärke,2014
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