Browsing University of Nottingham Research Data Management Service by Subject "Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Density, Water absorption/solubility, High temperature RVA, DSC"
Now showing items 1-1 of 1
-
Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
(The University of Nottingham, 2021-11-18)Data collected for and presented in the research paper titled "Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches".