Physicochemical, thermal and rheological properties of three native corn starches
Author:
Affiliation:
1. Centro de Investigación en Alimentación y Desarrollo, México
2. Universidad Autónoma Agraria Antonio Narro, México
3. Universidad del Papaloapan, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst28117.pdf
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4. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcázar-Alay S. C.;Food Science and Technology,2015
5. Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis;Almeida M. R.;Analytical and Bioanalytical Chemistry,2010
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