Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
Melting of the semicrystalline structure of native tapioca starch granules is correlated to solution viscosity for elucidating gelatinization and gelation processes.
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
International Union of Crystallography
2014
|
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4224460/ |