Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review. Current knowledge indicate that the starch granules are semi-crystalline entities composed mainly by amylose...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Presses Agronomiques de Gembloux
2011-01-01
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| Series: | Biotechnologie, Agronomie, Société et Environnement |
| Subjects: | |
| Online Access: | http://www.pressesagro.be/base/text/v15n2/315.pdf |