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Seção Técnica • Polímeros 22 (5) • 2012 • https://doi.org/10.1590/S0104-14282012005000062 linkcopy

Open-access Characterization of commercial edible starch flours

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Abstract

Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

Starch; food biopolymers; commercial flour; low field NMR

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