Effect of resistant starch (RS3) addition on rheological properties of wheat flour

Starch/Staerke

Volumn 64, Issue 7, 2012, Pages 511-516

  Hong, Se Ra ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Rheological property; RS; Thermal property; Wheat flour

Indexed keywords

AGING TIME; APPARENT VISCOSITY; COMPLEX VISCOSITY; CONSISTENCY INDEX; DYNAMIC MODULI; INITIAL STAGES; PLATEAU REGION; RESISTANT STARCH; RHEOLOGICAL PROPERTY; RS; SHEAR RHEOLOGICAL; VISCOELASTIC PROPERTIES; WHEAT FLOURS;

CHEMISTRY; FOOD TECHNOLOGY; THERMODYNAMIC PROPERTIES;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 84863656263     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100170     Document Type: Article

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