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Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies

✍ Scribed by Łabanowska, Maria; Wesełucha-Birczyńska, Aleksandra; Kurdziel, Magdalena; Puch, Paulina

Book ID
121907924
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
615 KB
Volume
92
Category
Article
ISSN
0144-8617

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Wheat, corn and waxy corn starches of intermediate moisture content (30%) were subjected to microwave processing and the effect of microwave radiation on physico-chemical properties and structure of cereal starches was studied. The experimental starches were examined by the Brabender rheological met