Starch and Amylopectin — Rheological Behavior of Gels
- 1 January 1994
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 46 (11) , 411-413
- https://doi.org/10.1002/star.19940461102
Abstract
No abstract availableKeywords
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- Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starchesCarbohydrate Polymers, 1987
- Some Studies on Starch GelationStarch ‐ Stärke, 1985
- The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl SulphoxideStarch ‐ Stärke, 1967