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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...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2014
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| Gaiak: | |
| Sarrera elektronikoa: | 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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