The influence of the structure of starch on its rheological properties
Author:
- 1 October 1980
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 6 (1) , 51-61
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Gelatinisation of starch and wheat flour starch—A reviewFood Chemistry, 1978
- Effect of a Lyotropic Ion Series on the Pasting Characteristics of Wheat and Corn StarchesStarch - Stärke, 1966
- Some Factors which Influence the Rheological Properties of Starch GelsStarch - Stärke, 1961