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The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora).
Miranda, Bruna M; Almeida, Viviane O; Terstegen, Tim; Hundschell, Christoph; Flöter, Eckhard; Silva, Flávio A; Fernandes, Kátia F; Wagemans, Anja; Ulbrich, Marco.
  • Miranda BM; Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil; Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Tech
  • Almeida VO; Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil.
  • Terstegen T; Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
  • Hundschell C; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
  • Flöter E; Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
  • Silva FA; Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil.
  • Fernandes KF; Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil. Electronic address: kfernandes.lqp@gmail.com.
  • Wagemans A; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
  • Ulbrich M; Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany.
Food Chem ; 423: 136145, 2023 Oct 15.
Article en En | MEDLINE | ID: mdl-37187005
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Amilopectina Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Amilopectina Idioma: En Año: 2023 Tipo del documento: Article