SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 13 (1) , 115-126
- https://doi.org/10.1111/j.1745-4603.1982.tb00881.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Explanations for the cause of shear thickening in concentrated colloidal suspensionsJournal of Rheology, 1998
- EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS1Journal of Texture Studies, 1980
- RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY1Journal of Texture Studies, 1977
- Tailoring closely packed gel–particle systems for use as thickening agentsJournal of Applied Polymer Science, 1977
- THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHSJournal of Texture Studies, 1975
- VISCOSITY CHARACTERIZATION OF UNMODIFIED CASSAVA STARCH PASTEJournal of Texture Studies, 1975
- Starch-Polyacrylonitrile Copolymers. Properties of HydrogelsProduct R&D, 1975
- Discontinuous and dilatant viscosity behavior in concentrated suspensions. II. Theory and experimental testsJournal of Colloid and Interface Science, 1974
- Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch GranulesStarch ‐ Stärke, 1973
- A Study of the Phenomenon of Rheological Dilatancy in an Aqueous Pigment SuspensionTransactions of the Society of Rheology, 1968