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Rheological Properties of Cereal Carbohydrates
1990Starch and proteins are the main macromolecules in cereal grains. Other non-starch carbohydrates occur in cereal grains in low amounts, particularly other pentosans, (1→3) (1→4) β-glucans, and low molecular weight carbohydrates. This chapter is concerned primarily with carbohydrates that (1) originate from cereal grains or flours and (2) exhibit total ...
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Rheological properties of viscose
Journal of Applied Polymer Science, 1962AbstractThe steady‐state flow of viscose in a capillary tube viscometer was investigated to determine the rheological properties of this fluid as a function of cellulose concentration and molecular weight. It was found that the flow consistency index increased with increasing cellulose content at constant molecular weight.
T. E. Hopkins, J. W. Whatley
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