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By Prokopowich D.J.   Biliaderis C.G.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 255-262

Elsevier

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Effect of glucose concentration on the rheological properties of wheat-starch dispersions

By Al-Malah K.I.   Azzam M.O.J.   Abu-Jdayil B.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 491-496

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Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch

By Bejosano F.P.   Corke H.  

Food Chemistry, Vol. 65, Iss. 4, 1999-06 ,pp. : 493-501

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Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars

By Singh J.   Singh N.  

Food Chemistry, Vol. 75, Iss. 1, 2001-10 ,pp. : 67-77

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Rheological properties of mixed starch- -carrageenan gels in relation to enzymatic digestibility

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Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 169-174

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