In situ thermodielectric analysis of the gelatinization mechanism of raw maize starch: An experimental and theoretical approach
© 2018, Springer Science+Business Media, LLC, part of Springer Nature. Raw maize starch, initially stored at ambient temperature and relative humidity, was examined by means of Broadband Dielectric Spectroscopy in the temperature range from 30 to 130 °C and in the frequency range from 0.1 Hz to 1 MH...
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| Main Authors: | , , |
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| Format: | Default Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/2134/36548 |
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