Waxy maize, corn and cassava starch: Thermal degradation kinetics
The use of starches in food and materials areas requires processing at elevated temperatures. The study of thermal degradation kinetics of starches and their relationship with amylose content, crystallinity, viscosity and thermal properties can help to design the processing conditions. The crystalli...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2019-06-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/36500 |