A rheological comparison of wheat, maize, faba bean and smooth pea starches
- 1 May 1987
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 5 (3) , 247-262
- https://doi.org/10.1016/s0733-5210(87)80026-7
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Gelatinization and melting of maize and pea starches with normal and high-amylose genotypesPhytochemistry, 1985
- A Test of the Arrhenius Viscosity‐Volume Fraction Relationship for Concentrated Dispersions of Deformable ParticlesJournal of Rheology, 1983
- SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- Starch Gelatinization: A Morphological Study of Triticeae and Other StarchesStarch ‐ Stärke, 1982
- Chemical Composition of White Bean (Phaseolus vulgaris L.) and Functional Characteristics of Its Air‐Classified Protein and Starch FractionsJournal of Food Science, 1981
- Rheological Studies on Starch — Flow Behaviour of Wheat Starch PastesStarch ‐ Stärke, 1981
- STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCHJournal of Food Science, 1979
- The Starch of the Fababean (Vicia faba). Comparison with Wheat and Corn StarchStarch ‐ Stärke, 1979
- Rheology of concentrated disperse systems II. A model for non-newtonian shear viscosity in steady flowsRheologica Acta, 1978