Stress relaxation test for sago–wheat mixtures gel
Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis
2003
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/1/11092985.pdf |