Starch viscoelastic properties studied with an acoustic wave sensor
Gelatinization and retrogradation of starch was followed in real time with an acoustic wave sensor. This study relies on the monitorization of the frequency of oscillation of a piezoelectric quartz crystal in contact with a 2.5% emulsion of a commercial maize starch, during heating and cooling. The...
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| Formato: | article |
| Idioma: | eng |
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1000
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| Texto completo: | http://hdl.handle.net/10773/23197 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/23197 |