Open access peer-reviewed chapter

Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food

By Ioanna G. Mandala

Downloaded: 3013

Published: November 7th 2012

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Ioanna G. Mandala (November 7th 2012). Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food, Viscoelasticity Juan De Vicente, IntechOpen, DOI: 10.5772/50221. Available from:

Embed this chapter on your site Copy to clipboard

<iframe src="http://www.intechopen.com/embed/viscoelasticity-from-theory-to-biological-applications/viscoelastic-properties-of-starch-and-non-starch-thickeners-in-simple-mixtures-or-model-food" />

Embed this code snippet in the HTML of your website to show this chapter

chapter statistics

3013total chapter downloads

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum

By Luis Carlos Platt-Lucero, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez and Ignacio Morales-Rosas

Related Book

First chapter

Polymer Rheology by Dielectric Spectroscopy

By Clement Riedel, Angel Alegria, Juan Colmenero and Phillipe Tordjeman

We are IntechOpen, the first native scientific publisher of Open Access books. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

+3,350 Open Access Books

+57,400 Citations in Web of Science

+107,500 IntechOpen Authors and Academic Editors

+560,000 Unique visitors per month

More about us