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Volumn 63, Issue 2, 2011, Pages 83-95

Rheological and calorimetric properties of corn-, wheat-, and cassava- starches and soybean protein concentrate composites

Author keywords

Gel; Gelatinization; Rheology; Soy protein concentrate; Starch

Indexed keywords

AMORPHOUS REGIONS; CASSAVA STARCH; DISPERSED PHASE; FREQUENCY SWEEP; GELATINIZATION; LOSS MODULI; PENETRATION TEST; PROTEIN CONCENTRATES; SCANNING ELECTRON MICROGRAPHS; SOLID CONTENTS; SOY PROTEIN; SOYBEAN PROTEIN CONCENTRATES; STARCH GELATINIZATION; STARCH GELS; STARCH GRANULES; STARCH PASTES; TWO PHASE SYSTEMS; VISCOSITY PARAMETERS;

EID: 79751487263     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000095     Document Type: Article
Times cited : (32)

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