Abstract
Food gums and starches are added to thicken many foods. This chapter deals with the characteristics, such as the intrinsic viscosity of gums and granule size of starches, important in understanding their rheological behavior.
Author supplied keywords
Cite
CITATION STYLE
APA
Rao, M. A. (2014). Rheology of food gum and starch dispersions. In Food Engineering Series (pp. 161–229). Springer. https://doi.org/10.1007/978-1-4614-9230-6_4
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
Already have an account? Sign in
Sign up for free