On the Use of an Internal Mixer For the Rheological Characterizattion of Maize Starch
The rheological behaviour of hydrated maize starch is investigated by means of a Haake internal mixer equipped with a sealed chamber. Results were obtained at temperatures between 89 and 115°C with water content between 25 and 30%. Through a proper calibration torque measurements and rotation speeds...
Main Authors: | Brouillet-Fourmann Stéphanie, Carrot Christian, Mignard Nathalie, Prochazka Frédéric |
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Format: | Article |
Language: | English |
Published: |
De Gruyter
2002-08-01
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Series: | Applied Rheology |
Subjects: | |
Online Access: | https://doi.org/10.1515/arh-2002-0011 |
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