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

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Barua,  Sreejani
IIT Kharagpur, Dept Agr & Food Engn, Kharagpur, W Bengal, India;
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Hanewald,  Andreas
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;

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Bächle,  Mathias
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Mezger,  Markus
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;
Dept. of Physics, Dynamics of Condensed Systems, University of Vienna, Austria;

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Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Citation

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.


Cite as: http://hdl.handle.net/21.11116/0000-000A-563D-2
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