Viscoelastic properties of dispersions (60Γ300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ20) and wheat Γour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network
β¦ LIBER β¦
Influence of Viscoelasticity and Permeability on the Stress Response of Silica Gel
β Scribed by Scherer, George W.
- Book ID
- 118254441
- Publisher
- American Chemical Society
- Year
- 1996
- Tongue
- English
- Weight
- 401 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0743-7463
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