Structural characteristics and gelatinization properties of sour cassava starch
نویسندگان
چکیده
منابع مشابه
Pressure Gelatinization of Potato Starch
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Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment. The present work was performed with the objective of suggest some easy assay procedures to predict sour cassava starch exp...
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ژورنال
عنوان ژورنال: Journal of Thermal Analysis and Calorimetry
سال: 2015
ISSN: 1388-6150,1588-2926
DOI: 10.1007/s10973-015-4990-5