COMPLEX VISCOSITY-TEMPERATURE MASTER CURVE OF CORNSTARCH DISPERSION DURING GELATINIZATION
Version of Record online: 30 JAN 2007
Journal of Food Process Engineering
Volume 21, Issue 3, pages 191–207, August 1998
How to Cite
YANG, W.H. and RAO, M.A. (1998), COMPLEX VISCOSITY-TEMPERATURE MASTER CURVE OF CORNSTARCH DISPERSION DURING GELATINIZATION. Journal of Food Process Engineering, 21: 191–207. doi: 10.1111/j.1745-4530.1998.tb00447.x
- Issue online: 30 JAN 2007
- Version of Record online: 30 JAN 2007
- Accepted for Publication October 13, 1997
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