Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification,Concentration and Saliva Addition |
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Authors: | AR Yousefi SMA Razavi |
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Affiliation: | Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran |
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