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Thermal properties of esterified cassava starches and their maltodextrins in various water systems

Silaket Pawinee, Chatakanonda Pathama, Tran Thierry, Wansuksri Rungtiva, Piyachomkwan Kuakoon, Sriroth Klanarong. 2014. Thermal properties of esterified cassava starches and their maltodextrins in various water systems. Starch - Stärke, 66 : pp. 1-11.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Mots-clés Agrovoc : Amidon, Amidon modifié, Manioc, Maltodextrine, Gélification, Propriété physicochimique, Propriété thermique, Cristallisation, Estérification

Mots-clés géographiques Agrovoc : Thaïlande

Mots-clés complémentaires : Transition vitreuse, Amidon de manioc

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Silaket Pawinee, Kasetsart University (THA)
  • Chatakanonda Pathama, Kasetsart University (THA)
  • Tran Thierry, CIRAD-PERSYST-UMR Qualisud (THA) ORCID: 0000-0002-9557-3340
  • Wansuksri Rungtiva, BIOTEC [National Center for Genetic Engineering and Biotechnology] (THA)
  • Piyachomkwan Kuakoon, Kasetsart University (THA)
  • Sriroth Klanarong, Kasetsart University (THA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/574290/)

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