Effect of glucose concentration on the rheological properties of wheat-starch dispersions

Journal article

Peer reviewed

K. I AL-MALAH, M. O. J Azzam and B ABU-JDAYIL

Food hydrocolloids, Vol.14(5), pp.491-496

01/09/2000

Abstract

Applied sciences

Biological and medical sciences

Exact sciences and technology

Food industries

Fundamental and applied biological sciences. Psychology

Natural polymers

Physicochemistry of polymers

Starch and polysaccharides

Starch and starchy product industries

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Title: Effect of glucose concentration on the rheological properties of wheat-starch dispersions
Creators - without role: K. I AL-MALAH - Jordan University of Science and Technology
M. O. J Azzam - Jordan University of Science and Technology
B ABU-JDAYIL - Jordan University of Science and Technology
Publication Details: Food hydrocolloids, Vol.14(5), pp.491-496
Publisher: Elsevier
Identifiers: 9932496708331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article