Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Food Chemistry

Volumn 80, Issue 4, 2003, Pages 463-471

  Wattanachant, Saowakon ^a   Muhammad, K ^b   Mat Hashim, D ^b   Rahman, R Abd ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Crosslinking; Dual modification; Dual modified starch; Hydroxypropylation; Sago starch; Starch properties

Indexed keywords

ACID; PHOSPHORUS; PROPYLENE OXIDE; REAGENT; STARCH; TRIMETAPHOSPHORIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL REACTION; CROSS LINKING; GEL; HYDROXYPROPYLATION; PASTE; RACEMIC MIXTURE; VISCOSITY;

EID: 0037386722     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00314-X     Document Type: Article

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