Filters
Results 1 - 1 of 1
Results 1 - 1 of 1.
Search took: 0.016 seconds
[en] Rheological properties of gamma-irradiated arrowroot starch was examined to utilize as fundamental research data for processing. Irradiated arrowroot starch solutions (3, 4, 5, 6%) were gelatinized at 95℃ for 40 min, and its flow properties measured using rheometer at 30℃ and 10 to 200 rpm rotation rate. Rheological parameters of irradiated arrowroot starch gelatinized solution were calculated using Herschel-Bulkley equation
Journal
Korean Journal of Food Science and Technology; ISSN 0367-6293; 
; v. 36(5); p. 740-743
; v. 36(5); p. 740-743