Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content

Markus Schirmer; Mario Jekle; Thomas Becker

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content

Markus Schirmer ¹ ; Mario Jekle ² ; Thomas Becker

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Markus Schirmer; Mario Jekle; Thomas Becker. Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/physicochemical-and-morphological-characterization-of-different-starches-with-va?lang=en>. Acesso em: 01 Out. 2026. Copy citation

Markus Schirmer, 2022, Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/physicochemical-and-morphological-characterization-of-different-starches-with-va?lang=en>. Copy citation

Markus Schirmer. (2022, May). Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Markus Schirmer, Physicochemical and morphological characterization of different starches with variable amylose/amylopectin content. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/physicochemical-and-morphological-characterization-of-different-starches-with-va?lang=en Copy citation

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¹ Technische Universität München, Institute of Brewing and Beverage Technology, Workgroup Cereal Process ;

² Technische Universität München, Institute of Brewing and Beverage Technology, Workgroup Cereal Process Engineering

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Food Chemistry

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