Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches
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Title
Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches
Authors
Keywords
Retrograded starch, Ayocote beans, Spectroscopic methods
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 4, Pages 933-943
Publisher
Springer Nature
Online
2016-11-17
DOI
10.1007/s13197-016-2370-1
References
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