Understanding starch gelatinization and rheology modeling of tapioca starch– NaCl/CaCl2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication
| Autor: | Abedi, Elahe, Altemimi, Ammar B., Roohi, Reza, Hashemi, Seyed Mohammad Bagher, Conte, Francesca Laura |
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| Zdroj: | In International Journal of Biological Macromolecules June 2024 272 Part 2 |
| Databáze: | ScienceDirect |
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