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Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch

by Marcio Schmiele, Georgia Ane Raquel Sehn, Valéria da Silva Santos, Thaís de Souza Rocha, Eveline Lopes Almeida, Elizabeth Harumi Nabeshima, Yoon Kil Chang and Caroline Joy Steel

American Journal of Food Science and Technology. 2015, 3(4A), 1-7. DOI: 10.12691/ajfst-3-4A-1
Pub. Date: September 17, 2015Views: 17691 Downloads: 14161Like: 6Citations: 1

chain length molecular structure morphology pasting properties

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This article belongs to the Special Issue Challenge and Trends in Food Processing

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