Publikationen

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (<i>Amorphophallus paeoniifolius</i>) starch

Autor(en)
Sreejani Barua, Andreas Hanewald, Mathias Bächle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis
Organisation(en)
Dynamik Kondensierter Systeme
Externe Organisation(en)
Indian Institute of Technology Kharagpur, Max-Planck-Institut für Polymerforschung
Journal
Food Hydrocolloids
Band
129
Anzahl der Seiten
14
ISSN
0268-005X
DOI
https://doi.org/10.1016/j.foodhyd.2022.107672
Publikationsdatum
08-2022
Peer-reviewed
Ja
ÖFOS 2012
103023 Polymerphysik, 104009 Lebensmittelchemie
Schlagwörter
ASJC Scopus Sachgebiete
Food Science, Chemical Engineering(all), Chemistry(all)
Link zum Portal
https://ucrisportal.univie.ac.at/de/publications/insights-into-the-structural-thermal-crystalline-and-rheological-behavior-of-various-hydrothermally-modified-elephant-foot-yam-amorphophallus-paeoniifolius-starch(d81bfc15-238b-45ce-8254-8a57b2198cce).html