Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Author:
Affiliation:
1. Universiti Tunku Abdul Rahman, Malaysia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst39718.pdf
Reference52 articles.
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3. Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases;Ahmadi-Abhari S.;Carbohydrate Polymers,2015
4. Gelatinization and rheological properties of starch;Ai Y.;Starch,2015
5. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcázar-Alay S.;Food Science and Technology,2015
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