RVA profile of different starch blends.

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Perten's rheology analyzers

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels, Food Production, Processing and Nutrition

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

New insight into the interactions among starch, lipid and protein in model systems with different starches - ScienceDirect

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Structure, Physical, and Digestive Properties of Starch from wx ae Double-Mutant Rice

Quality attributes and cooking properties of commercial Thai rice noodles [PeerJ]

RVA and Farinograph Properties Study On Blends of Resistant Starch and Wheat Flour, PDF, Starch

Functional and physicochemical properties of Durian seed flour blended with cassava starch

Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization