Article ID Journal Published Year Pages File Type
6378104 Journal of Cereal Science 2012 11 Pages PDF
Abstract
► Ethanol ratios and milling time on physical modification of starch were investigated. ► The use of ethanol tends to reduce the efficiency of the modification. ► Starch crystalline organization depends on the ethanol effect and milling conditions. ► Ethanol content, milling time and H2O affect the water mobilities in starch gels.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels
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