Illustration of viscosity property using rapid visco analyzer (RVA

The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)

SOLUTION: Rheological properties of liquid foods - Studypool

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

Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality

PDF) 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

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes - ScienceDirect

Molecules, Free Full-Text

RVA 4800 - Small-scale food ingredients analysis in high-temperature condition

Full article: Effects of Extrusion Process Variables on Quality Properties of Wheat-Ginseng Extrudates

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

RVA 4800 Installation and Operation Manual 48A EN, PDF, Usb Flash Drive

Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability - Fox - 2014 - Journal of the Institute of Brewing - Wiley Online Library

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder