Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

By N. L. Vanier, E. Zavareze, V. Z. Pinto, B. Klein, Fabiana Torma Botelho, A. Dias, M. C. Elias. 2012

147 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/5f0c4aea725d4b61ae125d7090b26421d4ed41ee

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Zavareze
2. A. Dias

In Nutrition and Dietetics

1. E. Zavareze
2. A. Dias

Citations in the corpus

• Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films (2015, methodology): “The oxidation with different concentrations of active chlorine did not change the pasting temperature of potato starches; this behavior is consistent with that found by Vanier et al. (2012).”