id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-2301	Gifuni, I.; Olivieri, G.; Russo Krauss, I.; D'Errico, G.; Pollio, A.; Marzocchella, A.	Microalgae as New Sources of Starch: Isolation and Characterization of Microalgal Starch Granules	2017	6	.pdf	application/pdf	3774	180	48	Gelatinization properties seemed similar to other starch sources, except for the onset temperature; probably the swelling of the starch started at lower temperature because of the higher specific surface (associated to small starch granules) which facilitate the water diffusion into starch granules and the crystallinity loss. The key starch features for industrial applications are: size and shape distributions of starch granules, crystallinity, amylose-amylopectin ratio, thermal properties.	cache/cet-2301.pdf	txt/cet-2301.txt