Probably a long-shot here, but has anyone used or know about a Rapid Visco Analyzer (RVA)?
I have a few questions, but the most basic is are there certain values that correlate to certain types of foods? For example a high peak viscosity would work well for _, low breakdown values would favor ____
Also, preparation methods seem to change the values, so are relative values more useful than absolute values? For example % breakdown or % setback?
asked byJeff__1 (15236)
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on April 02, 2013
at 06:49 PM
You might get helpful answers on http://biology.stackexchange.com. They get a decent number of questions from scientific professionals.