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Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch
Cassava starch was oxidized using the electrolysis system. Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v). The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color. U...
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| Pubblicato in: | Int J Food Sci |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Hindawi
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525864/ https://ncbi.nlm.nih.gov/pubmed/31192252 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/9290627 |
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