Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
Annegret Jannasch, Ya‐Jane Wang
Topics & Concepts
RheologyRheometerAnalyserFood scienceViscoelasticityRice flourMaterials scienceMathematicsChemistryAgronomyComposite materialChromatographyBiologyRaw materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion