Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical a...

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Detalles Bibliográficos
Autores principales: Dome, Karina, Podgorbunskikh, Ekaterina, Bychkov, Aleksey, Lomovsky, Oleg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7183072/
https://www.ncbi.nlm.nih.gov/pubmed/32178224
http://dx.doi.org/10.3390/polym12030641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7183072/
https://www.ncbi.nlm.nih.gov/pubmed/32178224
http://dx.doi.org/10.3390/polym12030641

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