Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures - Concepedia

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Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures

49

Citations

21

References

2013

Year

Cristina Soltovski de Oliveira, Marina Morena Pereira Andrade, Tiago André Denck Colman, Fernanda Janaína Oliveira Gomes da Costa, Egon Schnitzler

Journal of Thermal Analysis and Calorimetry

Food ChemistryRheological BehaviourDifferent TemperaturesHydrochloric AcidFood PhysicFood EngineeringHealth Sciences

References

	Year	Citations

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