Circular Vibrating Screeners & Vibratory Sieves |
The viscosity of the cassava starch was measured using a viscometer (Brookfield LVDP-11+Pro, Middleboro, MA, USA). The cassava starch (5 g) was dissolved in 100 mL distilled water and then cooked in a pan filled with boiling water until the starch suspension temperature reached 60, 65, and 70 °C.
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