HIGHLIGHTS
- who: (Print and collaborators from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, 38(Suppl. 1): 215-220, Dec. 2018 215/220 215 Food Science and Technology, in the Journal: (JOURNAL)
- what: One of the works was aimed at changing the starchy crystal from well arranged- into more amorphous forms (Neelam et_al, 2012). Meanwhile, this study was carried out at low temperatures and used saline solution, which was very cheap.
- how: The results showed that the XRD pattern of saline water pretreatment decreased significantly. The SEM was employed to understand . . .
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