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Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties.
Velásquez-Castillo, Lía Ethel; Leite, Mariani Agostinetto; Ditchfield, Cynthia; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas.
Afiliación
  • Velásquez-Castillo LE; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil.
  • Leite MA; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil.
  • Ditchfield C; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil.
  • Sobral PJDA; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil.
  • Moraes ICF; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil. Electronic address: bel@usp.br.
Int J Biol Macromol ; 143: 93-101, 2020 Jan 15.
Article en En | MEDLINE | ID: mdl-31809777
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Ácidos / Chenopodium quinoa / Nanopartículas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: Brasil
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Ácidos / Chenopodium quinoa / Nanopartículas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: Brasil