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Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer.
Dos Santos, Thaís Paes Rodrigues; Franco, Célia Maria Landi; Leonel, Magali.
Affiliation
  • Dos Santos TPR; Center for Tropical Roots and Starches (CERAT), College of Agronomic Science (FCA), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil; Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo State, Brazil. Electronic address: thais.pr.santos@unesp.br.
  • Franco CML; Department of Food Engineering and Technology, Institute of Biosciences, Language, and Physical Sciences, São Paulo State University (UNESP), São José do Rio Preto, São Paulo State, Brazil.
  • Leonel M; Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo State, Brazil.
Int J Biol Macromol ; 149: 1339-1346, 2020 Apr 15.
Article in En | MEDLINE | ID: mdl-31730984
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Temperature / Ipomoea batatas / Desiccation / Gelatin Language: En Journal: Int J Biol Macromol Year: 2020 Document type: Article Country of publication: Netherlands
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Temperature / Ipomoea batatas / Desiccation / Gelatin Language: En Journal: Int J Biol Macromol Year: 2020 Document type: Article Country of publication: Netherlands