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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | 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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