Effect of degree of cross linking on physicochemical, rheological and morphological properties of Sorghum starch
Sorghum starch was cross-linked (CL) with epiclorohydrin (EPI) at different concentrations (0.1–1.0%). Degree of cross-linking (DC) ranged between 49.5-89.7% (for 0.5–1.0% CL starch); the highest value was observed for 1.0% CL starch. Amylose content, swelling power, and solubility ranged between 5....
Kaydedildi:
| Asıl Yazarlar: | , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2021-12-01
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| Seri Bilgileri: | Carbohydrate Polymer Technologies and Applications |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2666893921000414 |
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