Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
Publication Date
July 5, 2022
Creators
Description
Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories".
Subjects (LCSH)
Subjects
Subjects (JACS)
Subjects (LC)
Divisions
University of Nottingham, UK Campus::Faculty of Science::School of Biosciences
Data type
Raw data
Funders
Biopolymer Solutions Ltd
Real World Business Solutions Ltd
Grant Number
EP/R512321/1
Data collection method
Laboratory based data collection
Resource languages
English
Publisher
The University of Nottingham
Date Issued
July 5, 2022
Except where otherwise noted, this item's license is described as
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Name
P2 all data.xlsx
Description
Experimental data
Size
360.53 KB
Format
Microsoft Excel XML
Checksum (MD5)
528dc876df0ac91ddcf092f36fa450b2