HIGHLIGHTS
- who: Yvonne Maphosa and colleagues from the Department of Food Science and Technology, Cape Peninsula University of Technology have published the Article: Vigna subterranea (L.) Verdc Starch-Soluble Dietary Fibre Potential Nanocomposite: Thermal Behaviour, Morphology and Crystallinity, in the : Processes 2022, 299 of /2022/
- what: The initial weight loss and weight loss temperature for BGNS, BGN-SDF and Starch modification grafting BGN-SDF significantly improved thermal STASOL were 11.84% atby319.82 °C,onto 11.30% at 295.37 °C and 11.25% at the 311.66 °C, respecbehaviour of native BGNS.
- how . . .
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