Effect of annealing on the semicrystalline structure of normal and waxy corn starches

Rocha, Thais S.; Felizardo, Suelen Gleice; Jane, Jay-lin; Franco, Celia. M. L.

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(Reference retrieved automatically from Google Scholar through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of annealing on the semicrystalline structure of normal and waxy corn starches

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Author(s):	Rocha, Thais S. ^[1] ; Felizardo, Suelen Gleice ^[1] ; Jane, Jay-lin ^[2] ; Franco, Celia. M. L. ^[1] Total Authors: 4
Affiliation:	^[1] UNESP Sao Paulo State Univ, Dept Food Technol & Engn, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil ^[2] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 - USA Total Affiliations: 2
Document type:	Journal article
Source:	FOOD HYDROCOLLOIDS; v. 29, n. 1, p. 93-99, 2012.
Web of Science Citations:	24

FAPESP's process:	07/07977-9 - Study of structural characteristics of starches
Grantee:	Celia Maria Landi Franco
Support Opportunities:	Regular Research Grants

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