Article ID Journal Published Year Pages File Type
604154 Food Hydrocolloids 2015 8 Pages PDF
Abstract
Micrographs of pre-gelatinized corn starch (A), pre-gelatinized corn starch + 10000 mg/kg acetic acid (B), granular cold water swelling corn starch (C), granular cold water swelling corn starch + 10000 mg/kg acetic acid, (D), Bars = 20 μm.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid
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