Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment

Research output: Contribution to journal › Article › peer-review

Amorphization, Crystalline structure of starch, Crystallinity degree, Energy expenditure, Mechanical activation, Rate constant, mechanical activation, amorphization, crystalline structure of starch, ENERGY-CONSUMPTION, energy expenditure, CASSAVA STARCH, crystallinity degree, PHYSICOCHEMICAL PROPERTIES, rate constant, CELLULOSE

ID: 23951092