Steady and dynamic shear rheology of sweet potato starch–xanthan gum mixtures-Reference-Cited by-同舟云学术

Steady and dynamic shear rheology of sweet potato starch–xanthan gum mixtures

Published:2009-10 Issue:3 Volume:116 Page:638-643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi Hae M.,Yoo Byoungseung

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Viscoelastic properties of maize starch/hydrocolloid pastes and gels;Alloncle;Food Hydrocolloids,1991

3. Rheology of starch–galactomannan gels;Alloncle;Cereal Chemistry,1989

4. AOAC (1984). Official methods of analysis of the association of official analytical chemists (14th ed.) Arlinton, USA: Association of Official Analytical Chemists Inc.

5. An introduction to rheology;Barnes,1989

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