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Volumn 81, Issue 10, 2001, Pages 2480-2489
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Structure/rheological properties relations of crosslinked potato starch suspensions
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Author keywords
Crosslinked starch; Microscopy; Rheological properties; Suspensions; Yield stress
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Indexed keywords
CONCENTRATION (PROCESS);
CROSSLINKING;
PARTICLE SIZE ANALYSIS;
RHEOLOGY;
SCANNING ELECTRON MICROSCOPY;
SUSPENSIONS (FLUIDS);
VISCOSITY;
YIELD STRESS;
POTATO STARCH SUSPENSIONS;
STARCH;
FOOD PROCESSING;
RHEOLOGY;
STRUCTURAL ANALYSIS;
SUSPENSION;
TEMPERATURE EFFECT;
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EID: 0035817964
PISSN: 00218995
EISSN: None
Source Type: Journal
DOI: 10.1002/app.1690 Document Type: Article |
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Times cited : (13)
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References (15)
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