Optimizing the Production of Phosphated Distarch Phosphate (E1413) and Evaluating its Physicochemical Properties in Stirred Yogurt
The objective of this work was to optimize the production of phosphated distarch phosphate (E1413) from potato starch using two phosphorylation methods-mono/disodium phosphate and sodium tripolyphosphate (STPP)-followed by crosslinking with sodium trimetaphosphate (STMP). Optimization involved varyi...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Research Institute of Food Sciences and technology
2025-09-01
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| Schriftenreihe: | Research and Innovation in Food Science and Technology |
| Schlagworte: | |
| Online-Zugang: | https://journals.rifst.ac.ir/article_229101_6b5b7a955a8478b086453692772de95d.pdf |
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