Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures-Reference-Cited by-同舟云学术

Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures

Published:2003-03 Issue:4 Volume:51 Page:451-458
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Acquarone V.M,Rao M.A

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference28 articles.

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3. Effect of sugars on the thermal and rheological properties of sago starch;Ahmad;Biopolymers,1999

4. Effect of glucose concentration on the rheological properties of wheat-starch dispersions;Al-Malah;Food Hydrocolloids,2000

5. Bates, F.J (1942). Polarimetry, saccharimetry, and the sugars. Circular of the NBS C440. National Bureau of Standards, US Department of Commerce, Washington, DC.

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