Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
Description
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".
External URI
Subjects
- Polysaccharides
- Starch
- Corn -- Processing
- Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Density, Water absorption/solubility, High temperature RVA, DSC
- Veterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processing
- T Technology::TP Chemical technology::TP 368 Food processing and manufacture
Divisions
- University of Nottingham, UK Campus::Faculty of Science::School of Biosciences
Deposit date
2021-11-18Data type
Raw dataFunders
- Engineering & Physical Sciences Research Council
- Biopolymer Solutions Ltd
- Real World Business Solutions Ltd
Grant number
- EP/R512321/1
Data collection method
Laboratory based data collectionResource languages
- en