The emulsificating ability of oxidized tapioka starches with sodium hypochlorite

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 8, 1996, Pages 880-886

  Konoo, Shigeki ^a   Ogawa, Hiroo ^a   Mizuno, Haruo ^a   Iso, Naomichi ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044508193     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.880     Document Type: Article

References (12)

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2. SEGUTI, M.: Cereal Chem. 3, 24 (1984).
3. MARSTON, E.: Cereal Foods World, 30, 339 (1985).
4. LANGAN, R.E.: Modified Starches: Properties and Uses. ed. by WURZBURG, O.B., (CRC Press, Boca Raton, Florida), p. 200 (1987).
5. SCALLET, B.L. and SOWELL, E.A.: Starch: Chemistry and Technology. Vol. II ed. by WHISTLER, R.L. and PASCHALL, E.F., (Academic Press, New York and London), p. 237 (1967).
6. MATTISSON, M.F. and LEGENDRE, K.A.: Anal. Chem. 24, 1942 (1952).
7. SMITH, R. J.: Starch: Chemistry and Technology. Vol. II. ed. by WHISTLER, R.L. and PASCHALL, E.F. (Academic Press, New York and London), p. 622 (1967).
8. MIYAJIMA, K., MACHIDA, K. and NAKAGAKI, M.: Bull. Chem. Soc. Jpn., 58, 2595 (1985).