Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C
Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food technologies. Processing is necessary to engender a range of functionality. Naturals or natives starches can be modified by using several methods physical, chemical, enzymat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2018-04-01
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| Series: | Eclética Química |
| Online Access: | https://revista.iq.unesp.br/ojs/index.php/ecletica/article/view/314 |