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Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding
It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473319/ https://www.ncbi.nlm.nih.gov/pubmed/30960432 http://dx.doi.org/10.3390/polym11030448 |