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Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches
Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potat...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223253/ https://ncbi.nlm.nih.gov/pubmed/28115759 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2403-9 |
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