Chapter 5 – Structural Features of Starch Granules I

By Serge Pérez, P. M. Baldwin, D. Gallant. 2009

222 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7330a24ce90644373922d8938e5fe7672edea572

How researchers see this paper

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In Food Science

1. Mario M. Martinez
2. M. Gómez

In Nutrition and Dietetics

1. Mario M. Martinez
2. M. Gómez

Citations in the corpus

• Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking (2017, background): “Potato starch has a B-type crystalline polymrphism (Perez et al., 2009), 301 characteristic of the absence of pores in the granular s rface that leads to granules with 302 low water absorption capacity (see also Table 1).”