T. JAROUSSE

Introduction Starch is stored in plants as granules. The starch granule is a structure composed by crystalline and amorphous regions and, due to the lower order of cristallinity, the gelatinization occurs first in the amorphous region than in the crystalline region (Lund & Lorenz, 1984). When the starch granule is submitted to heat, moisture, and shear force during feed expansion and or condit ...