Abstract:This study aims to perform the thermal analysis of Japanese rice starch submitted to different milling processes (balls, discs and knives). Starch was extracted with sodium metabisulphite solution (0.2%), crushed, decanted and dried at (50 °C) to constant weight. The thermal properties were analyzed by thermogravimetry and differential exploratory calorimetry techniques. It can be argued that the granules of the Japanese rice native starch are poorly resistant and knife milling made them more susceptible to br… Show more
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