Study on the mechanical properties of starch gels

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 17, Issue 2, 2001, Pages 16-19

  Du, X ^a   Xu, S ^a   Wang, Z ^a  

^a UNIVERSITY OF SHANGHAI FOR SCIENCE AND TECHNOLOGY   (China)

Author keywords

Amylose DP and amylopectin CL; Mechanical or rheological sense of taste; Mechanical properties; Starch gel; Texture

Indexed keywords

EID: 0035264959     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)