Rheology of Okenia hypogaea Starch Dispersions in Aqueous Solution of DMSO
Author:
Affiliation:
1. Ceprobi‐IPN, Yautepec, Morelos, Mexico
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/1521-379X%28200205%2954%3A5%3C198%3A%3AAID-STAR198%3E3.0.CO%3B2-%23
Reference14 articles.
1. D. French: Organization of starch granules inStarch Chemistry and Technology(Eds. R. L. Whistler J. N. BeMiller E. F. Paschall) Academic Press New York 1984 pp. 183‐247.
2. The structure and interactions of starch with food constituents
3. Starch and Amylopectin — Rheological Behavior of Gels
4. Rheological properties of acid converted waxy maize starches in water and 90% DMSO/10% water
5. Solubility Behavior of Granular Corn Starches in Methyl Sulfoxide (DMSO) as Measured by High Performance Size Exclusion Chromatography
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