[2C0320001-04] OP74-77

9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[OP76] Real-time analysis of the gelatinization behavior of a starch paste
using Rheo-SALS and Rheo-Impedance measurements

*Yoshifumi Yamagata^1,2, Saki Otobe¹, Yoshitaka Osafune¹, Moe Araida^1,3 (1. Anton Paar Japan, 2. Tokyo Univ. of Science, 3. The University of Tokyo)

Keywords:

starch,Rheo-SALS,Rheo-Impedance