The important role of crystallinity and amylose ratio in thermal stability of starches
Crossref DOI link: https://doi.org/10.1007/s10973-017-6834-y
Published Online: 2017-11-21
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lemos, Paulo Vitor França
Barbosa, Leandro Santos
Ramos, Ingrid Graça
Coelho, Rodrigo Estevam
Druzian, Janice Izabel
Funding for this research was provided by:
Fundação de Amparo à Pesquisa do Estado da Bahia (8892/2015, BOL 2668/2015)
License valid from 2017-11-21