Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces-Reference-Cited by-同舟云学术

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Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Published:1998-04 Issue:4 Volume:31 Page:354-360
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Thebaudin J.-Y,Lefebvre A.-C,Doublier J.-L

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Rheological properties of cereal carbohydrates;Doublier,1989

2. Apparent viscosities of dispersions of swollen cornstarch granules;Christiansson;Cereal Chemistry,1983

3. Rheological characteristics of wheat starch pastes measured in steady shear conditions;Wong;Journal of Applied Polymer Science,1982

4. Rheological studies on starch: flow behaviour of wheat starch pastes;Doublier;Die Stärke,1981

5. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures;Doublier;Carbohydrate Polymers,1987

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