Browsing University of Nottingham Research Data Management Service by Subject "Starch, Maize, Corn, Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Shear processing, Blowout, Hysteresis, Starch hydration, Starch Conversion, Density, Water absorption/solubility, DSC"
Now showing items 1-1 of 1
-
Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
(The University of Nottingham, 2022-07-05)Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories".