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  Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch

Barua, S., Luciano, G., Ahmed, J., Srivastav, P. P., & Vilgis, T. A. (2023). Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics, 2023. doi:10.1007/s11483-023-09803-9.

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Item Permalink: https://hdl.handle.net/21.11116/0000-000D-8D06-E Version Permalink: https://hdl.handle.net/21.11116/0000-000E-4D78-6
Genre: Journal Article

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2024-FoodBiophysics-s11483-023-09803-9-1.pdf (Publisher version), 2MB
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Copyright Date:
2023
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http://creativecommons.org/licenses/by/4.0/

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 Creators:
Barua, Sreejani1, 2, Author           
Luciano, Giorgio, Author
Ahmed, Jasim, Author
Srivastav, Prem Prakash, 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              

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Language(s): eng - English
 Dates: 2023-08-01
 Publication Status: Published online
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1007/s11483-023-09803-9
 Degree: -

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Title: Food Biophysics
Source Genre: Journal
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Publ. Info: New York, NY : Springer
Pages: - Volume / Issue: 2023 Sequence Number: - Start / End Page: - Identifier: ISSN: 1557-1858
CoNE: https://pure.mpg.de/cone/journals/resource/1557-1858