Abstract
Changes in the dynamic viscoelastic properties of rice starch suspension (paste) during heating (gelatinization process) at rate of 1 °C /min and changes in the static viscoelasticity (creep parameter) of starch gels during storage (retrogradation process) were observed. The effects of some salts (NaCl, KCl, CaCl2, BaCl2 and MgCl2) and saccharides (maltose) on their properties were investigated. The pulsed NMR measurements for the starch gels were also carried out.
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