Modeling the limited degree of starch gelatinization

Article

Abstract: The kinetics of starch gelatinization is usually described as a first-order reaction, that is, the r

Palabras claves:

Constant temperature annealing, Maximum gelatinization degree, Moisture uptake effect, Starch gelatinization activation energy, Starch gelatinization temperature

Autores:

Canonico-Franco M., Gaytan-Martínez M., Herrera-Gomez A., Martin Yañez-Limon, Morales-Sanchez E., Pérez-Santos D., Velazquez G.

Fuentes:

scopus