Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Starch/Staerke

Volumn 65, Issue 3-4, 2013, Pages 200-209

  Moraes, Jaqueline ^a   Alves, Florence S ^a   Franco, Célia M L ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Ball milling; Crystallinity; Gelatinization; Starch; Structure

Indexed keywords

CRYSTALLINE STRUCTURE; CRYSTALLINITIES; GELATINIZATION; GELATINIZATION TEMPERATURE; PHYSICOCHEMICAL CHARACTERISTICS; SCANNING ELECTRON MICROSCOPE; WATER ABSORPTION CAPACITY; X-RAY DIFFRACTOGRAMS;

BALL MILLING; BALL MILLS; ENTHALPY; GELATION; GRANULATION; MILLING (MACHINING); PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); VISCOSITY;

STARCH;

DAUCUS CAROTA; MANIHOT ESCULENTA;

EID: 84876395520     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200059     Document Type: Article

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