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Storage modulus, amylopectin

Figure 4.19 Storage modulus as a function of time for (a) 5% potato amylose gels at various temperatures and (b) 40% waxy maize amylopectin gels measured at various temperatures. Reproduced with permission from [53 J. Figure 4.19 Storage modulus as a function of time for (a) 5% potato amylose gels at various temperatures and (b) 40% waxy maize amylopectin gels measured at various temperatures. Reproduced with permission from [53 J.
See other pages where Storage modulus, amylopectin is mentioned: [Pg.352]    [Pg.597]    [Pg.382]    [Pg.337]    [Pg.338]    [Pg.339]    [Pg.346]    [Pg.347]   
See also in sourсe #XX -- [ Pg.93 ]



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