Open AccessEffects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry
Author(s) -
Camila Delinski Bet,
Rossane C. B. Godoy,
Layse do Prado Cordoba,
Ivo Mottin Demiate,
Luíz Gustavo Lacerda,
Egon Schnitzler
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i2.537
Subject(s) - differential scanning calorimetry , starch , materials science , crystallinity , germplasm , scanning electron microscope , enthalpy , food science , botany , composite material , chemistry , biology , thermodynamics , physics