Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
dc.contributor.author | Beech, Daniel | |
dc.date.accessioned | 2021-11-18T08:37:21Z | |
dc.date.available | 2021-11-18T08:37:21Z | |
dc.date.issued | 2021-11-18 | |
dc.identifier.uri | https://rdmc.nottingham.ac.uk/handle/internal/9357 | |
dc.description.abstract | 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". | en_UK |
dc.language.iso | en | en_UK |
dc.publisher | The University of Nottingham | en_UK |
dc.rights | CC-BY | * |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
dc.subject.lcsh | Polysaccharides | en_UK |
dc.subject.lcsh | Starch | en_UK |
dc.subject.lcsh | Corn -- Processing | en_UK |
dc.title | Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data | en_UK |
dc.identifier.doi | http://doi.org/10.17639/nott.7160 | |
dc.subject.free | Amylose/amylopectin ratio, Thermomechanical extrusion, Specific Mechanical Energy, Popping Bubble growth, Density, Water absorption/solubility, High temperature RVA, DSC | en_UK |
dc.subject.jacs | Veterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processing | en_UK |
dc.subject.lc | T Technology::TP Chemical technology::TP 368 Food processing and manufacture | en_UK |
uon.division | University of Nottingham, UK Campus::Faculty of Science::School of Biosciences | en_UK |
uon.funder.controlled | Engineering & Physical Sciences Research Council | en_UK |
uon.datatype | Raw data | en_UK |
uon.funder.free | Biopolymer Solutions Ltd | en_UK |
uon.funder.free | Real World Business Solutions Ltd | en_UK |
uon.grant | EP/R512321/1 | en_UK |
uon.collectionmethod | Laboratory based data collection | en_UK |
uon.preservation.rarelyaccessed | true |
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