RVA viscograms of native starches, amylopectin and resistant

Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties

Rapid Visco Analyser (RVA) As A Tool For Measuring Starch-Related Physiochemical Properties in Cereals - A Review, PDF, Starch

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review

Evaluation of Rheological Properties of Four Italian Rice Samples and Starch Thereof by RVA and FTIR Spectroscopy Supported by Double Two‐Dimensional Correlation Analysis: Evidence of Lipid–Carbohydrate Interactions - Acquistucci - 2016

Wheat starch structure–function relationship in breadmaking: A review - Rooyen - 2023 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

Full article: Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Evaluation of Rheological Properties of Four Italian Rice Samples and Starch Thereof by RVA and FTIR Spectroscopy Supported by Double Two‐Dimensional Correlation Analysis: Evidence of Lipid–Carbohydrate Interactions - Acquistucci - 2016

Full article: Rice Starch Phase Transition and Detection During Resistant Starch Formation

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

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

Starch Gelatinization and Modification