Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions

Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions

The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fra...

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Bibliographic Details
Main Authors: Tien Cuong Nguyen, Luc Fillaudeau, Dominique Anne-Archard, Son Chu-Ky, Hong Nga Luong, Thu Trang Vu, Thi Hoai Duc Nguyen, Van Hung Nguyen
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Processes
Subjects:
cassava flour
granular starch hydrolysis
particle size
viscosity
Online Access:https://www.mdpi.com/2227-9717/9/6/989

Internet

https://www.mdpi.com/2227-9717/9/6/989

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