Article ID Journal Published Year Pages File Type
604681 Food Hydrocolloids 2015 11 Pages PDF
Abstract
(g). Native water yam starch granule micrograph (×200); (h). Annealed water yam starch granule micrograph (×100); (i). Acid hydrolysed water yam starch granule micrograph (×400).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars
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