Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Author:

Beninca Cleoci12,Oliveira Cristina Soltovski1,Bet Camila Delinski1,Bisinella Radla Zabian Bassetto1,Gaglieri Caroline3,Schnitzler Egon1ORCID

Affiliation:

1. State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti, 4748–Uvaranas Ponta Grossa PR 84030‐900 Brazil

2. Federal Institute of EducationScience and Technology of Santa Catarina (IFSC) Av. Expedicionários, 2150–Campo da Água Verde Canoinhas SC 89460‐000 Brazil

3. Paulista State University–UNESP–Campus Bauru Av. Eng. Luiz Edmundo Carrijo Coube, 14‐01–Vargem Limpa Bauru SP 17033‐360 Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

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