Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 7 (4) , 291-300
- https://doi.org/10.1016/0144-8617(87)90065-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Variation in Properties of Starch in Cassava Varieties in Relation to Age of the CropStarch ‐ Stärke, 1986
- Composition and Properties of Commercial Native StarchesStarch ‐ Stärke, 1985
- The Effect of pH on the Zeta Potential of Wheat and Potato StarchStarch ‐ Stärke, 1982
- The Effect of Solutes on the Gelatinization Temperature Range of Potato StarchStarch ‐ Stärke, 1982
- Untersuchungen über den Einfluß der organischen und mineralischen Düngung auf die Viskositätseigenschaften der KartoffelstärkeStarch ‐ Stärke, 1982
- Effect of electrolytes on the viscosity of potato starch pastesJournal of Colloid Science, 1952