Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

✍ Scribed by Nathan Levien Vanier; Elessandra da Rosa Zavareze; Vânia Zanella Pinto; Bruna Klein; Fabiana Torma Botelho; Alvaro Renato Guerra Dias; Moacir Cardoso Elias

• Book ID: 113626241
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 473 KB
• Volume: 131
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.09.114