Effects of debranching duration and drying method on the structure and resistant starch content of cassava starch
Published: 26 September 2026| Version 1 | DOI: 10.17632/zscj3m4wvn.1
Contributor:
Sunanta TongtaDescription
Table 1 dataset Table 3 dataset WAXS-dried sample-raw data FTIR spectrum-dried sample-raw data SEM images-dried sample-raw data
Files
Institutions
- Suranaree University of TechnologyNakhon Ratchasima, Nakhon Ratchasima
Categories
Food Processing, Starch Retrogradation