Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels
Author:
Affiliation:
1. Department of Food Science and Technology, Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
2. Agriculture and Agri-Food Canada; Guelph Food Research Centre; Guelph Ontario Canada
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference42 articles.
1. Characteristics of canary seed (Phalaris canariensis L.) starch;Abdel-Aal;Starch/Stärke,1997
2. Testing properties of potato starch from different scales of isolation - A ring test;Wischmann;J. Food Eng,2007
3. Rheological properties of octenylsuccinated corn starch pastes;Park;Starch/Stärke,2004
4. Rheology of Fluid and Semisolid Foods
5. Effect of glucose and storage time on the viscosity of wheat starch dispersions;Abu-Jdayil;Carbohydr. Polym,2001
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