Stress relaxation test for sago–wheat mixtures gel

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Stress relaxation test for sago–wheat mixtures gel

Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at...

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Bibliographic Details
Main Authors:	Sarker, Md. Zaidul Islam, A., Abdul Karim, D. M., A. Manan, Nik Ab Rahman, Nik Norulaini, Abdul Kadir, Mohd. Omar
Format:	Article
Language:	English
Published:	Taylor and Francis 2003
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/1/11092985.pdf

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