RVA viscograms of native starches, amylopectin and resistant

Model Approach to Starch Functionality in Bread Making

RVA viscograms of native starches, amylopectin and resistant starches.

Paste viscograms of native waxy maize, hydroxypropylated (HP) waxy

Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and digestibility

Paste viscograms of native waxy maize, hydroxypropylated (HP) waxy

Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches - ScienceDirect

PDF) Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice

Revisiting Mechanisms Underlying Digestion of Starches