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Wheat starch paste

Wong, R. B. K., Lelievre, J. (1981). Viscoelastic behaviour of wheat-starch pastes. Rheol. Acta, 20,299-307. [Pg.218]

Cheer, R. L. and Lelievre, J. 1983. Effects of sucrose on the rheological behavior of wheat-starch pastes. J. Appl. Polym. Sci. 28(6) 1829-1836. [Pg.217]

Doublier, J. L. 1981. Rheological studies on starch. Flow behavior of wheat starch pastes. Starch/Stdrke 33 415 20... [Pg.218]

To prepare wheat starch paste, add about ten parts of water to one part of starch by weight and heat it, stirring until it looks slightly bluish. Cool it to the gelatinized state, put it into cold water and leave it in the water for four or five days. Before use, it is filtered with a cloth. [Pg.162]

Using the former method the pieces of paper are placed on the sphere in the order shown in Fig.l05 using wheat flour or wheat starch paste. [Pg.250]

Doublier, J.L. (1981). Rheological studies on starch flow behaviour of wheat starch pastes. StarcWStarke, Vol. 33, No. 12, pp. 416-420, ISSN 0038-9056. [Pg.260]

See other pages where Wheat starch paste is mentioned: [Pg.510]    [Pg.190]    [Pg.180]    [Pg.345]    [Pg.348]    [Pg.351]    [Pg.474]    [Pg.474]    [Pg.597]    [Pg.294]    [Pg.294]    [Pg.295]    [Pg.294]    [Pg.294]    [Pg.294]    [Pg.295]    [Pg.16]   
See also in sourсe #XX -- [ Pg.226 ]



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