Influence of starch origin on rheological properties of concentrated aqueous solutions
The rheological properties of corn and potato starch concentrated aqueous solutions were investigated at 25ºC. The starches were previously dispersed in water and the solutions were obtained by heating of dispersions at 115-120ºC for 20 minutes. The solutions of potato starch were transparent, w...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2011-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2011/0367-598X1100075S.pdf |