Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 601-608

  Singh, Narpinder ^a   Chawla, Deepika ^a   Singh, Jaspreet ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Acetylation; Corn starch; Morphological; Physicochemical; Potato starch; Syneresis; Thermal

Indexed keywords

ACETIC ANHYDRIDE; AMYLOSE; POTATO STARCH; STARCH;

ACETYLATION; ARTICLE; CORN; FOOD COMPOSITION; LIGHT; MORPHOLOGY; PHYSICAL CHEMISTRY; POTATO; REACTION ANALYSIS; SOLUBILITY; STATISTICAL SIGNIFICANCE; SUBSTITUTION REACTION; THERMODYNAMICS;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 1942421762     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.008     Document Type: Article

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