Applicability of time-Temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose - Part 2

Journal of Food Engineering

Volumn 109, Issue 2, 2012, Pages 329-335

  Ahmed, Jasim ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Complex viscosity; Elastic modulus; Gelatinization; Isothermal heating; Shift factor; Visco elasticity

Indexed keywords

BLENDING; ELASTIC MODULI; GELATION; ISOTHERMS; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE); VISCOSITY;

COMPLEX VISCOSITY; GELATINIZATION; ISOTHERMAL HEATING; REFERENCE TEMPERATURE; RHEOLOGICAL CHARACTERISTICS; SHIFT FACTORS; TIME TEMPERATURE SUPERPOSITION; TIME-TEMPERATURE SUPERPOSITION PRINCIPLES;

STARCH;

VIGNA RADIATA VAR. RADIATA;

EID: 84865721185     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.019     Document Type: Article

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