Rheological properties of rice starch-xanthan gum mixtures

Journal of Food Engineering

Volumn 75, Issue 1, 2006, Pages 120-128

  Kim, C ^a   Yoo, B ^a  

^a Dongguk University   (South Korea)

Author keywords

Dynamic property; Gelation; Rheology; Rice starch; Xanthan gum

Indexed keywords

ACTIVATION ENERGY; FOOD STORAGE; GELATION; RATE CONSTANTS; RHEOLOGY; VISCOSITY;

COX-MERZ SUPERPOSITION RULE; DYNAMIC PROPERTY; RICE STARCH; XANTHAN GUM;

GRAIN (AGRICULTURAL PRODUCT);

ACTIVATION ENERGY; FOOD STORAGE; RHEOLOGY; RICE; VISCOSITY; XANTHAN GUM;

EID: 31944444510     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.002     Document Type: Article

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