The change in the viscosity of starch pastes explained by the changes in microscopical structure of the starch granules of the paste. The behaviour of 1 per cent. Pastes of native starches when heated and stirred
- 1 January 1938
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Transactions of the Faraday Society
- Vol. 34, 1258-1268
- https://doi.org/10.1039/tf9383401258