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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: 15760 Downloads: 14071Like: 1

Starch entanglement concentration in aqueous solutions Aqueous starch solution hydrodynamic properties kudzu and lotus rhizome starches

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