Autor:
Pulido Diaz, Adriana
Lourdin, Denis
Della Valle, Guy
Fernández Quintero, Alejandro
Ceballos, H.
Tran, Thierry
Dufour, D.L.
The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/77842
Pulido Diaz, Adriana
,
Lourdin, Denis
,
Della Valle, Guy
,
Fernández Quintero, Alejandro
,
Ceballos, H.
,
Tran, Thierry
,
Dufour, D.L.
,
[Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)]
,
Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
