# Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

> Research article (Food and Bioprocess Technology, 2017) · cited 28× · AI/ML

**Wikidata**: [openalex:W2758452053](https://www.wikidata.org/wiki/openalex:W2758452053)  
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