SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 491-496

Effect of glucose concentration on the rheological properties of wheat-starch dispersions

(3) Al Malah, K I a Azzam, M O J a Abu Jdayil, B a

a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY (Jordan)

Author keywords

Glucose; Rheology; Shear thinning; Thixotropy; Wheat starch

Indexed keywords

DISPERSIONS; NON NEWTONIAN FLOW; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR THINNING; STARCH; YIELD STRESS;

APPARENT VISCOSITY; CONSTANT TEMPERATURE; GLUCOSE CONCENTRATION; RHEOLOGICAL PROPERTY; SHEAR-RATE; SHEAR-THINNING; STARCH DISPERSIONS; TEMPERATURE HEATING; THIXOTROPY; WHEAT STARCH;

GLUCOSE;

AMYLOSE; BIOPOLYMER; GLUCOSE; STARCH;

ARTICLE; FLOW KINETICS; FOOD ANALYSIS; MATHEMATICAL ANALYSIS; MODEL; SHEAR STRESS; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0033825098 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00029-1 Document Type: Article

Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.