Stress relaxation test for sago–wheat mixtures gel

• Main Authors: Sarker, Md. Zaidul Islam, A., Abdul Karim, D. M., A. Manan, Nik Ab Rahman, Nik Norulaini, Abdul Kadir, Mohd. Omar
• Format: Article
• Language: English
• Published: Taylor and Francis 2003
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24872/1/11092985.pdf; http://irep.iium.edu.my/24872/; http://dx.doi.org/10.1081/JFP-120021334
• Institution: Universiti Islam Antarabangsa Malaysia

Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at...