Zobrazeno 1 - 3
of 3
pro vyhledávání: '"L. L. Navickis"'
Autor:
E. B. Bagley, L. L. Navickis
Publikováno v:
Journal of Rheology. 27:519-536
Wheat starch granules dispersed in water and heated to 70°C swell extensively to form dispersions of irregularly shaped, deformable particles. Because the granules are deformable under shear, the rheological properties of the dispersions can be exam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7873233fb01706e49a8009774c400b9
https://doi.org/10.1122/1.549717
https://doi.org/10.1122/1.549717
Autor:
L. L. Navickis, E. B. Bagley
Publikováno v:
Starch - Stärke. 38:217-220
Gelatinization of corn starch, flour, meal and grits has been compared. Amylograph curves show differences that can be related to particle size and to constraints on the swelling behavior, presumably due to native protein in the corn milled products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::572470a02c3d37fe39c6d650313f16ab
https://doi.org/10.1002/star.19860380702
https://doi.org/10.1002/star.19860380702
Publikováno v:
Starch - Stärke. 30:163-170
The addition of magnesium sulfate to xanthation mixtures of crosslinked starch aided isolation, scaleup and room-temperature product stability on storage. Pilot-plant scaleup of laboratory-developed procedures also yielded water-insoluble products ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6b496cb52086bab85a1cdc555934fb8
https://doi.org/10.1002/star.19780300507
https://doi.org/10.1002/star.19780300507