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Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)
Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of t...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571092/ https://www.ncbi.nlm.nih.gov/pubmed/31069435 http://dx.doi.org/10.1007/s00216-019-01852-9 |