A RHEOLOGICAL COMPARISON OF WHEAT, MAIZE, FABA BEAN AND SMOOTH PEA STARCHES

被引：89

作者：

DOUBLIER, JL

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1987年 / 5卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(87)80026-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：247 / 262

页数：16

相关论文

共 23 条

[1] A TEST OF THE ARRHENIUS VISCOSITY VOLUME FRACTION RELATIONSHIP FOR CONCENTRATED DISPERSIONS OF DEFORMABLE PARTICLES
BAGLEY, EB
CHRISTIANSON, DD
BECKWITH, AC
[J]. JOURNAL OF RHEOLOGY, 1983, 27 (05) : 503 - 507
[2] SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY - EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
BAGLEY, EB
CHRISTIANSON, DD
[J]. JOURNAL OF TEXTURE STUDIES, 1982, 13 (01) : 115 - 126
[3] PISUM-SATIVUM AND VICIA-FABA CARBOHYDRATES .6. GELATINIZATION AND MELTING OF MAIZE AND PEA STARCHES WITH NORMAL AND HIGH-AMYLOSE GENOTYPES
COLONNA, P
MERCIER, C
[J]. PHYTOCHEMISTRY, 1985, 24 (08) : 1667 - 1674
[4] COMER FW, 1978, CEREAL CHEM, V55, P818
[5] DOUBLIER JL, 1986, CEREAL CHEM, V63, P240
[6] RHEOLOGICAL STUDIES ON STARCH - FLOW BEHAVIOR OF WHEAT-STARCH PASTES
DOUBLIER, JL
[J]. STARKE, 1981, 33 (12): : 415 - 420
[7] DOUBLIER JL, IN PRESS CEREAL CHEM
[8] DOUBLIER JL, 1984, P WORKSHOP PLANT POL, P244
[9] Kawamura S., 1969, Journal of the Japanese Society of Starch Science [Denpun Kogyo Gakkaishi], V17, P19
[10] STUDIES ON THE CHARACTERISTICS OF BLACK BEAN STARCH
LAI, CC
VARRIANOMARSTON, E
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 528 - &