| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602289 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠No correlation between gelatinization temperature and botanic origin was found. ⺠Postulation for the mechanism involved in starch nanocrystals (SNC) thermal transitions. ⺠SNC can be used in wet processes below 100 °C and in dry processes below 150-200 °C to avoid melting.
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Authors
Déborah LeCorre, Julien Bras, Alain Dufresne,