Superposition of complex viscosity curves during gelatinization of starch dispersion and dough

Journal of Food Process Engineering

Volumn 22, Issue 3, 1999, Pages 215-234

  Liao, H J ^a   Tattiyakul, J ^a   Rao, M A ^a  

^a Cornell University Geneva ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GELATION; HEATING; THERMAL EFFECTS; VISCOSITY;

FREQUENCY SHIFT FACTOR; GELATINIZATION;

STARCH;

EID: 0033321911     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00482.x     Document Type: Article

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