Autor:
Wongprayoon, Suchitra
Tran, Thierry
Gibert, Olivier
Dubreucq, Eric
Piyachomkwan, Kuakoon
Sriroth, Klanarong
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95 oC). Different conditions influenced the for...
Enlace original:
https://cgspace.cgiar.org/handle/10568/97141
Wongprayoon, Suchitra
,
Tran, Thierry
,
Gibert, Olivier
,
Dubreucq, Eric
,
Piyachomkwan, Kuakoon
,
Sriroth, Klanarong
,
[Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions]
,
Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions
