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Drying Technology
An International Journal
Volume 25, 2007 - Issue 1
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Original Articles

Fracture Properties and Microstructure of Low-Moisture Starch Probes

L. Castro Department of Chemical and Bioprocess Engineering, Universidad Católica de Chile, Santiago, Chile
&
J.M. Aguilera Department of Chemical and Bioprocess Engineering, Universidad Católica de Chile, Santiago, ChileCorrespondence[email protected]
Pages 147-152 | Published online: 10 Apr 2007

Citations (4)

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Read on this site (1)

Md Imran H. Khan, M. M. Rahman & M. A. Karim. (2020) Recent advances in micro-level experimental investigation in food drying technology. Drying Technology 38:5-6, pages 557-576.
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Articles from other publishers (3)

Maria de Jesús Perea‐Flores, Angélica Gabriela Mendoza‐Madrigal, José Jorge Chanona‐Pérez, Liliana Alamilla‐Beltrán & Gustavo Fidel Gutierrez‐López. 2011. Food Processing Handbook. Food Processing Handbook 667 692 .
Youshuang Chen, Shirong Huang, Zhongfeng Tang, Xiaowei Chen & Zengfang Zhang. (2011) Structural changes of cassava starch granules hydrolyzed by a mixture of α-amylase and glucoamylase. Carbohydrate Polymers 85:1, pages 272-275.
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Nuria C. Acevedo, Vilbett Briones, Pilar Buera & José M. Aguilera. (2008) Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. Journal of Food Engineering 85:2, pages 222-231.
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