Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2370-1.pdf
Reference32 articles.
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4. Bel Haaj S, Magnin A, Pétrier C, Boufi S (2013) Starch nanoparticles formation via high power ultrasonication. Carbohydr Polym 92:1625–1632. doi: 10.1016/j.carbpol.2012.11.022
5. Capek P, Drábik M, Turjan J (2010) Characterization of starch and its mono and hybrid derivatives by thermal analysis and FT-IR spectroscopy. J Therm Anal Calorim 99:667–673. doi: 10.1007/s10973-009-0194-1
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