Full-time response of starch subjected to microwave heating

Abstract The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating...

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Autores principales: Daming Fan, Liyun Wang, Nana Zhang, Lei Xiong, Luelue Huang, Jianxin Zhao, Mingfu Wang, Hao Zhang
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2017
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Acceso en línea:https://doaj.org/article/1c2ab1926e6b45769b07816c480be1b6
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