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
Zdroj: In International Journal of Biological Macromolecules June 2024 272 Part 2
Databáze: ScienceDirect