Influence of amylose content on the viscous behavior of low hydrated molten starches

G. Della Valle, P. Colonna, A. Patria, B. Vergnes

Open source

DOI: 10.1122/1.550747
Published: 1996-05
Container: Journal of Rheology
Publisher: Society of Rheology
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1122/1.550747,
  title = {Influence of amylose content on the viscous behavior of low hydrated molten starches},
  author = {G. Della Valle and P. Colonna and A. Patria and B. Vergnes},
  year = {1996},
  journal = {Journal of Rheology},
  doi = {10.1122/1.550747},
  url = {https://doi.org/10.1122/1.550747}
}

RIS

TY  - JOUR
TI  - Influence of amylose content on the viscous behavior of low hydrated molten starches
AU  - G. Della Valle
AU  - P. Colonna
AU  - A. Patria
AU  - B. Vergnes
PY  - 1996
JO  - Journal of Rheology
DO  - 10.1122/1.550747
UR  - https://doi.org/10.1122/1.550747
ER  -

APA

Valle, G. D., Colonna, P., Patria, A., & Vergnes, B. (1996). Influence of amylose content on the viscous behavior of low hydrated molten starches. Journal of Rheology. https://doi.org/10.1122/1.550747

Source records

crossref · retrieved 2026-09-25T00:03:07.435Z