RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS-Reference-Cited by-同舟云学术

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RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS

Published:2006-04 Issue:2 Volume:29 Page:134-148
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

RAINA C.S.,SINGH S.,BAWA A.S.,SAXENA D.C.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2006.00053.x/fullpdf

Reference29 articles.

1. Acetylation and Characterization of Canavalia ensiformis Starch

2. G. BORRAS, 1965 . , pp. 72 , 176 , McGraw-Hill, New York, NY.

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1. Assessment of the Properties of Modified Pearl Millet Starch;Starch - Stärke;2022-11-28

2. Encapsulation of bioactive compounds from byproducts of two species of passionflowers: evaluation of the physicochemical properties and controlled release in a gastrointestinal model;Heliyon;2021-07

3. Rheological law of change and conformation of potato starch paste in an ultrasound field;Journal of Food Measurement and Characterization;2019-03-01

4. Rheological behavior of starch-poly(vinyl alcohol)-TiO2nanofluids and their main and interactive effects;Journal of Applied Polymer Science;2016-07-07

5. Comparative Study on Functional, Rheological, Thermal, and Morphological Properties of Native and Modified Cereal Flours;International Journal of Food Properties;2016-05-26

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