Measurement of dynamic capillary pressure and viscosity via themulti-sample micro-slit rheometer
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چکیده
Article history: Received 14 October 2008 Received in revised form 30 January 2009 Accepted 18 February 2009
منابع مشابه
Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch.
Rheological properties of intermediate moisture (35-45% wet basis) doughs from pregelatinized and raw wheat starch blends of various ratios were characterized using off-line capillary rheometry and online slit-die extrusion. In the case of capillary rheometer, viscosity of blends decreased by up to 50% as pregel starch concentration increased from 5 to 45%, whereas tests could not be conducted ...
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تاریخ انتشار 2009