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Volumn 38, Issue 7, 2005, Pages 759-768

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Author keywords

Flow behaviour; Milk; Pasting behaviour; Starch dispersions; Viscoelastic properties

Indexed keywords

COOLING; CROSSLINKING; DISPERSIONS; GELS; HEAT TREATMENT; RHEOLOGY; STARCH; VISCOSITY; WATER; YIELD STRESS;

EID: 20444473179     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.03.002     Document Type: Article
Times cited : (39)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.