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

Barua, S., Hanewald, A., Bächle, M., Mezger, M., Srivastav, P. P., & Vilgis, T. A. (2022). Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids, 129: 107672. doi:10.1016/j.foodhyd.2022.107672.

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Genre: Journal Article

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 Creators:
Barua, Sreejani1, 2, Author              
Hanewald, Andreas3, Author              
Bächle, Mathias2, Author              
Mezger, Markus3, 4, Author              
Srivastav, Prem Prakash1, Author
Vilgis, Thomas A.2, Author              
Affiliations:
1IIT Kharagpur, Dept Agr & Food Engn, Kharagpur, W Bengal, India, ou_persistent22              
2Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
3Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286              
4Dept. of Physics, Dynamics of Condensed Systems, University of Vienna, Austria, ou_persistent22              

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Language(s): eng - English
 Dates: 2022
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodhyd.2022.107672
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Title: Food Hydrocolloids
Source Genre: Journal
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Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 129 Sequence Number: 107672 Start / End Page: - Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140