Rheological and thermal properties of blend systems of rice flour and potato starch

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1679-1684

  Sun, Dong Soo ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

dynamic moduli; potato starch; rheological property; rice flour; thermal property

Indexed keywords

BLEND SYSTEM; CONSISTENCY INDEX; DSC STUDIES; DYNAMIC MODULI; ELASTIC PROPERTIES; MIXING RATIOS; POTATO STARCHES; RHEOLOGICAL PROPERTY; RICE FLOUR; SHEAR RHEOLOGICAL; SHEAR THINNING FLUIDS;

GELATION; HYBRID MATERIALS; RHEOLOGY; STARCH; YIELD STRESS;

THERMODYNAMIC PROPERTIES;

SOLANUM TUBEROSUM;

EID: 84856175482     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0231-2     Document Type: Article

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