[2B04-05] G11. Food Rheology

10:50 AM - 11:10 AM JST(1:50 AM - 2:10 AM UTC)

[2B04] Rheological Study of Corn Starch as a Function of Water Content

*Priyanka Sharma¹, Takeshi Sato¹, Kentaro Taki¹ (1. Kanazawa University (Japan))

Keywords:

Corn starch,Complex viscosity,Gelatinization