Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch

The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starc...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Nan, Wang, Qing, Wang, Mu-Xuan, Li, Ning-yang, Briones, Annabelle V., Cassani, L., Prieto, M.A., Carandang, Maricar B., Liu, Chao, Gu, Chun-Mei, Sun, Jin-Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532777/
https://www.ncbi.nlm.nih.gov/pubmed/36211743
http://dx.doi.org/10.1016/j.fochx.2022.100432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532777/
https://www.ncbi.nlm.nih.gov/pubmed/36211743
http://dx.doi.org/10.1016/j.fochx.2022.100432

Ejemplares similares