Effects of cross-linking and acetylation on oat starch properties

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 709-713

  Mirmoghtadaie, Leila ^a   Kadivar, Mahdi ^a   Shahedi, Mohammad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Acetic anhydride; Acetylation; Crosslinking; Modified starch; Phosphoryl chloride

Indexed keywords

ACETIC ANHYDRIDE; AMYLOSE; GELATIN; OAT STARCH; PERCHLORATE; STARCH; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CHEMICAL REACTION; CROSS LINKING; GELATINIZATION; MATHEMATICAL COMPUTING; NONHUMAN; OAT; PHOSPHORYLATION; SEPARATION TECHNIQUE; SWELLING FACTOR; SYNERESIS; TEMPERATURE SENSITIVITY; THERMAL ANALYSIS;

EID: 67349163226     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.019     Document Type: Article

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