Swelling kinetics of rice and potato starch suspensions
Author:
Affiliation:
1. Department of Agricultural and Biological Engineering Purdue University West Lafayette Indiana
2. Center for Excellence in Post Harvest Technology North Carolina A&T State University Greensoboro North Carolina
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13353
Reference39 articles.
1. Physicochemical properties, modifications and applications of starches from different botanical sources
2. SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
3. Pasting and swelling properties of wheat flour and starch in relation to amylose content
4. Modelling of water transport and swelling associated with starch gelatinization during rice cooking
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