Rheology of tapioca starch

Food Research International

Volumn 32, Issue 5, 1999, Pages 319-325

  Chen, C R ^a   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Concentration; Cooking; pH; Rheology; Tapioca starch; Temperature

Indexed keywords

FLOW KINETICS; FOOD ANALYSIS; STARCH; TAPIOCA;

EID: 0032693141     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00090-3     Document Type: Article

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