Effects of Granular Structures on the Pasting Behaviors of Starches
Author:
Affiliation:
1. Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
2. Corresponding author. Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference39 articles.
1. Influence of pendant chains on the loss modulus of model networks
2. Improved colorimetric determination of amylose in starches or flours
3. Deformation and fracture of wheat, corn and rice starch gels in lubricated and bonded uniaxial compression
4. Some Factors which Influence the Rheological Properties of Starch Gels
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