RVA profile of different starch blends.

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - Beech - 2022 - International Journal of Food Science & Technology - Wiley Online Library

Functional and physicochemical properties of Durian seed flour blended with cassava starch

PDF] Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco-Amylo-Graph and the Rapid Visco Analyser

RVA profile chickpea starch cooked in distilled water and 1 M 529 NaH 2

Full article: Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

PDF] Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco-Amylo-Graph and the Rapid Visco Analyser

How the RVA can contribute to understanding extruded foods and feeds

RVA curves of potato and rice starch blends. A1-A3, HARS, LARS, and WRS

PDF] Functional and pasting properties of cassava - sweetpotato starch blends

Full article: Functional and Structural Properties of Corn, Potato, and Cassava Starches as Affected by a Single-Screw Extruder

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Frontiers Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit