articleTop 10% cited
Relationships between thermal, rheological characteristics and swelling power for various starches
Journal of Food Engineering · 2001 · Vol. 50(3) · pp. 141–148
Jeng‐Yune Li(National Taiwan University)An‐I Yeh✉(National Taiwan University)
Food composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologySwellingAmyloseStarchRheologyDynamic mechanical analysisGranule (geology)Dynamic modulusCorn starchFood scienceMaterials science
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References
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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