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Structural, thermal, and morphological characteristics of cassava amylodextrins

Mariana Souza Costa1, Diogo Paschoalini Volanti2, Maria Victória Eiras Grossmann3

  • 1Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil.

Journal of the Science of Food and Agriculture
|November 7, 2017
PubMed
Abstract

Keywords:
acid hydrolysiscrystallinitynanostructurestarchthermal properties

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