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Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars
Starches separated from three black gram cultivars were modified by acetylation and compared to their native starches. Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride/g of starch dry weight basis (db) at 25 °C. The extent of acetylation increased proportiona...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486560/ https://ncbi.nlm.nih.gov/pubmed/26139873 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1480-x |
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