| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584934 | Food Chemistry | 2018 | 19 Pages |
Abstract
None of the studied puree samples presented a crystalline structure or strong internal order. A comparison of the FTIR and XRD results revealed that the additives exerted some effects, mainly on the long-range order of the starch structure via interacting with and changing -OH and hydrogen bond interactions.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Iman Dankar, Amira Haddarah, Fawaz E.L. Omar, Montserrat Pujolà , Francesc Sepulcre,