Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking
Xiaoxue Lu, Rui Xu, Jinling Zhan, Long Chen, Zhengyu Jin, Yaoqi Tian
Topics & Concepts
ThixotropyRheologyStarchSwellingViscosityFood scienceChemistryApparent viscosityMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsAdvanced Cellulose Research Studies