Typical Rapid Visco Analysis (RVA) profile of heat treated flour
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Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization
Agronomy, Free Full-Text
Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours - Concha Collar, 2017
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800 - ScienceDirect
Typical Rapid Visco Analysis (RVA) profile of heat treated flour (150
PDF] Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile
Frontiers Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
Rapid Visco Analysis of Food Protein Pastes - Onwulata - 2014 - Journal of Food Processing and Preservation - Wiley Online Library
Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours
Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability - Fox - 2014 - Journal of the Institute of Brewing - Wiley Online Library
Rapid Visco Analyser pasting profiles of flour of 11 rice genotypes
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Typical Rapid Visco Analysis (RVA) profile of heat treated flour (150
Rapid Visco Analyser (RVA) for food.pdf
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