Gelatinization kinetics of amaranth starch

The influence of the waterstarch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than...

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Detalles Bibliográficos
Autor principal:	Calzetta Resio, Andrea Nilda
Publicado:	2001
Materias:	Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v36_n4_p441_CalzettaResio http://hdl.handle.net/20.500.12110/paper_09505423_v36_n4_p441_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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