SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1982.tb00881.x/fullpdf
Reference21 articles.
1. THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS
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