Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch
DE Páramo-Calderón, LA Vázquez-León… - Food Chemistry, 2023 - Elsevier
This work evaluates the effect of high-energy mechanical milling time (7 levels, 20–80 min)
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch.
DE Páramo-Calderón, LA Vázquez-León… - Food …, 2023 - europepmc.org
This work evaluates the effect of high-energy mechanical milling time (7 levels, 20-80 min)
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch
DE Páramo-Calderón, LA Vázquez-León… - Food … - pubmed.ncbi.nlm.nih.gov
This work evaluates the effect of high-energy mechanical milling time (7 levels, 20-80 min)
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch.
DE Páramo-Calderón, LA Vázquez-León… - 2023 - cabidigitallibrary.org
This work evaluates the effect of high-energy mechanical milling time (7 levels, 20-80 min)
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …