Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels
Ali Heydari, Seyed Mohammad Ali Razavi
Topics & Concepts
SyneresisThixotropyStarchRheologyAbsorption of waterMaterials scienceViscosityFood scienceApparent viscosityThermal stabilityChemical engineeringChemistryComposite materialOrganic chemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems