Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2013, Article ID 657951, 7 pages
http://dx.doi.org/10.1155/2013/657951
Research Article

The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch

1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
2High School of Food Technology, Gjure Prejca 2, Zagreb, Croatia
3Forensic Science Centre “Ivan Vučetić”, Ilica 110, Zagreb, Croatia

Received 30 November 2012; Revised 4 February 2013; Accepted 5 February 2013

Academic Editor: R. J. Linhardt

Copyright © 2013 Zoran Herceg et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Zoran Herceg, Verica Batur, Anet Režek Jambrak, Tomislava Vukušić, Ines Gmajnički, and Igor Špoljarić, “The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch,” International Journal of Carbohydrate Chemistry, vol. 2013, Article ID 657951, 7 pages, 2013. https://doi.org/10.1155/2013/657951.