Rheology and relationship among rheological parameters of cross-linked waxy maize starch dispersions heated in fructose solutions

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 187-194

  Youn, K S ^a,b   Rao, M A ^a  

^a Cornell Univ Geneva ^*  (United States)

^b Catholic University of Daegu   (South Korea)

Author keywords

Cross linked waxy maize starch; First normal stress difference; Fructose; Rheology; Viscoelastic behavior

Indexed keywords

ACRONICTA LEPORINA; ZEA MAYS;

EID: 0037287193     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14138.x     Document Type: Article

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