Starch hydrogels: The influence of the amylose content and gelatinization method.
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DOI: 10.1016/j.ijbiomac.2018.02.144
Abstract: Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the… read more here.
Keywords: amylose content; influence amylose; gelatinization; starch hydrogels ... See more keywords