peak viscosity

Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.

Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.

The pasting temperature(PT) and peak viscosity(PV) of maize starch obtained by ball-mill technique were investigated.

and the peak viscosity only in waxy rice samples, and increase the peak viscosity and decrease the setback in other four rice samples.

amylose content was higher with cultivars(three gene were not mutants), but flour Swelling Power and peak viscosity were lower.

Shading also decreased the grain starch peak viscosity of the cultivars.

and over-LP in starch content, starch Peak Viscosity (PV), Breakdown, and Setback.

The peak viscosity increased after the potassium application correspondingly, while the flour swelling power was changed insignificantly.

different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;

Effect of Cross-linked Esterification on Peak Viscosity of Cassava Starch

Indices for Selection of Wheat Starch Peak Viscosity

The cluster analysis divided the 33 varieties to 4 parts: NVG were featured with low amylose content and high peak viscosity;