| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277529 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Presented composition-based starch viscosity model to minimize future experiments. ⺠Model results showed low relative error for all parameters and RMSE less than 10%. ⺠Gelatinization rate kg estimated by minimization of correlation with Eg. ⺠Only kg and Eg decreased with starch amylose content by power law relationships.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Rabiha Sulaiman, Kirk D. Dolan,