Rheological Characteristics of Intermediate Moisture Blends of Pregelatinized and Raw Wheat Starch
Author:
Affiliation:
1. Institute of Food Science, 151 Stocking Hall, Cornell University, Ithaca, New York 14853-7201
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011662q
Reference18 articles.
1. Structural properties of protein-stabilized starch-based supercritical fluid extrudates
2. BACK EXTRUSION and SIMULATION of VISCOSITY DEVELOPMENT DURING STARCH GELATINIZATION
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