The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures

Thermochimica Acta

Volumn 552, Issue , 2013, Pages 65-69

  Beninca, Cleoci ^a   Colman, Tiago André Denck ^a   Lacerda, Luiz Gustavo ^b   Filho, Marco Aurélio Silva Carvalho ^b   Bannach, Gilbert ^c   Schnitzler, Egon ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b POSITIVO UNIVERSITY   (Brazil)

^c SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Cassava starch; DSC; Gelatinization; NC AFM; TG DTA; Viscoamylogram

Indexed keywords

CASSAVA STARCH; DSC; GELATINIZATION; NC-AFM; TG-DTA; VISCOAMYLOGRAM;

ATOMIC FORCE MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; DIFFERENTIAL THERMAL ANALYSIS; GELATION; GRANULATION; HYDROCHLORIC ACID; PLANTS (BOTANY); THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

STARCH;

EID: 84870677574     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2012.10.020     Document Type: Article

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