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Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of s...
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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/PMC4486568/ https://ncbi.nlm.nih.gov/pubmed/26139882 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1388-5 |
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