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The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions
by Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang and Xianfeng Du
Journal of Food and Nutrition Research. 2016, 4(11), 750-759. DOI: 10.12691/jfnr-4-11-8
Pub. Date: November 29, 2016Views: 12891Downloads: 11005
Starch entanglement concentration in aqueous solutions Aqueous starch solution hydrodynamic properties kudzu and lotus rhizome starches
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