Morphologies, Internal Structures and Physicochemical Properties of Ball-Milled Corn Starches with Different Amylose Contents
碩士 === 臺灣大學 === 農業化學研究所 === 98 === The purpose of this study was to investigate the effect of different amylose contents on the granular morphologies, molecular structures, pasting and thermal properties of ball-milled corn starches. Waxy, normal and Hylon VII corn starches were ball milled with a p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98863905887971198507 |