Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
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DOI: 10.1016/j.jfoodeng.2018.06.019
Abstract: Abstract The starch retrogradation behavior of native and extruded maize, wheat and rice flours were compared to better understand the efficacy of extrusion to decrease the propensity of different starches to form inter-molecular interactions. In… read more here.
Keywords: storage; molecular interactions; shear scission; inter molecular ... See more keywords