Effect of glucose and storage time on the viscosity of wheat starch dispersions
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference17 articles.
1. Effect of sugars on the thermal and rheological properties of sago starch;Ahmad;Biopolymers,1999
2. Effect of dextrose concentration on the rheological properties of wheat starch dispersions;Al-Malah;Food Hydrocolloids,2000
3. Swelling capacity of starch and its relationship to suspension viscosity: effect of cooking time, temperature and concentration;Bagley;Journal of Texture Studies,1982
4. Biochemical engineering fundamentals;Bailey,1986
5. Shear thinning and anti-thixotropic behavior of a heated cross-linked waxy maize starch dispersion;Chamberlain;International Journal of Food Properties,1999
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