Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
Abstract
Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. Particle size-energy models indicated that only part of the energy was used for developing new surfaces. Abrasion of starch granules could be observed by SEM and the increment of damaged starch levels. Gelatinization...
Paper Details
Title
Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
Published Date
Dec 1, 2019
Journal
Volume
262
Pages
22 - 28
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