Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto

Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubili...

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Detalles Bibliográficos
Autores principales:	Calzetta Resio, Andrea Nilda, Tolaba, Marcela Patricia
Publicado:	2000
Materias:	amaranth gelatinization solubility starch swelling power
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v6_n5_p371_CalzettaResio http://hdl.handle.net/20.500.12110/paper_10820132_v6_n5_p371_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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