Sucrose hydrolysis in a glassy starch matrix

The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized s...

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Detalles Bibliográficos
Autores principales:	Schebor, Carolina C., Buera, María del Pilar
Publicado:	1995
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n2_p245_Schebor http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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