Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds
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DOI: 10.1016/j.foodhyd.2018.10.041
Abstract: Abstract This work presents physicochemical, morphological, thermal, and pasting properties of a novel native starch obtained from defatted and depigmented annatto seeds for applications in food-related areas. At the end of the annatto seed processing… read more here.
Keywords: morphological thermal; thermal pasting; pasting properties; physicochemical morphological ... See more keywords