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    Study on External Gas-Assisted Mold Temperature Control for Improving the Melt Flow Length of Thin Rib Products in the Injection Molding Process by Phan The Nhan, Thanh Trung Do, Tran Anh Son, Pham Son Minh

    Published 2019-01-01
    “…The results show that the heating process achieves high efficiency in the initial 20 s, with a maximum heating rate of 6.4°C/s. In this case, the mold surface reached 158.4°C. …”
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    Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk by Aumaporn Arlai, Kanitha Tananuwong

    Published 2022-01-01
    “…Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85), and hydroxypropyl distarch phosphate (HDP, 0-50% of total starch) were prepared from 15% starch suspension using water, 45°Brix sucrose syrup or coconut milk as liquid media. After aging at 4°C for 21 days, starch gels had higher hardness and chewiness, with lower cohesiveness and springiness (p≤0.05). …”
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