Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils
The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/52210/ |