Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
نویسندگان
چکیده
منابع مشابه
A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods
Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, ...
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Saliva As a Diagnostic Tool in Covid 19 Detection, A Review
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ژورنال
عنوان ژورنال: Food Analytical Methods
سال: 2019
ISSN: 1936-9751,1936-976X
DOI: 10.1007/s12161-019-01581-w