The effect of concentration and botanica
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Paul D. Orford; Stephen G. Ring; Vincent Carroll; Mervyn J. Miles; Victor J. Mor
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Article
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1987
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John Wiley and Sons
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English
โ 469 KB
A BS TRA CT The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of t