Rheological Properties of Concentrated Wheat Starch Gels
- 1 January 1982
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 34 (8) , 267-271
- https://doi.org/10.1002/star.19820340805
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Cone-plate instrument for stress relaxation measurementsJournal of Colloid and Interface Science, 1980
- Effect of Water Content on the Gelatinization of Wheat StarchStarch ‐ Stärke, 1980
- Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric StudyStarch ‐ Stärke, 1980
- Phase transitions of the starch–water systemBiopolymers, 1979
- Cold Gelatinization of StarchStarch ‐ Stärke, 1979
- The Lipids of Various Sizes of Wheat Starch GranulesStarch ‐ Stärke, 1978
- Examination and Analysis of Starch and Starch ProductsPublished by Springer Nature ,1976
- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971
- Behaviour of unfilled and filled rubbers in shear in the glass-rubber transition regionRheologica Acta, 1966