Thermal degradation of starch sources: Green banana,...

Starch - Stärke 2014 / 07 Vol. 66; Iss. 7-8

Thermal degradation of starch sources: Green banana, potato, cassava, and corn - kinetic study by non-isothermal procedures

Pineda-Gómez, Posidia, Angel-Gil, Natalia C, Valencia-Muñoz, Carolina, Rosales-Rivera, Andres, Rodríguez-García, Mario E
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Volume:
66
Language:
english
Journal:
Starch - Stärke
DOI:
10.1002/star.201300210
Date:
July, 2014
File:
PDF, 668 KB
english, 2014
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