Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser
- 8 November 2000
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 77 (6) , 754-760
- https://doi.org/10.1094/cchem.2000.77.6.754
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Starch production and industrial useJournal of the Science of Food and Agriculture, 1998
- Optimization of Rapid‐Visco Analyser Test Conditions for Predicting Asian Noodle QualityCereal Chemistry Journal, 1997
- Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in WheatCereal Chemistry Journal, 1997
- Relationship Between Gelatinizing Temperature and Enthalpy of Starch from Gramineous Crops by Differential Scanning CalorimetryStarch ‐ Stärke, 1992
- Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodlesJournal of the Science of Food and Agriculture, 1992
- DSC Characteristics of Gelatinization of Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize (Zea mays L.) BackgroundStarch ‐ Stärke, 1991