Structural investigation and thermal stability of new extruded wheat flour based polymeric materials.

@article{Leblanc2008StructuralIA,
  title={Structural investigation and thermal stability of new extruded wheat flour based polymeric materials.},
  author={Nathalie Leblanc and Redouan Saiah and Eric Beucher and Richard Gattin and Michel Castandet and Jean-Marc Saiter},
  journal={Carbohydrate polymers},
  year={2008},
  volume={73 4},
  pages={548-57}
}
In this study, we compare physical properties of wheat starch and wheat-flour based materials. The comparison has been done using thermogravimetric, calorimetric, X-ray diffraction, mechanic and morphologic experiments conducted on a series of wheat-flour extruded materials. The wheat flour used here can be understood as a by-product of the farm-produce wheat flour. All data obtained by means of these experimental methods allow us to conclude that, basically no significant difference exists… CONTINUE READING

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