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2007•Food HydrocolloidsRequires access

Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches

Ting‐Jang Lu, Chi-Shen Duh, Jheng-Hua Lin, Yung‐Ho Chang

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Key concepts: Amylose, Waxy corn, Starch, Maize starch, Rheology, Food science, Swelling, Viscoelasticity

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Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches — Research Paper | ScholarLens