Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch

Carbohydrate Polymers

Volumn 80, Issue 3, 2010, Pages 725-732

  Das, Amit Baran ^a   Singh, Gagandeep ^a   Singh, Sukhcharan ^a   Riar, Charanjit S ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Acetyl content; Acetylation; Dual modification; Morphology; Rheological characteristics

Indexed keywords

ACETYL CONTENT; ADIPIC ACIDS; BINDING CAPACITIES; CENTRAL CORE; CLUSTER FORMATIONS; DEEP GROOVE; DEGREE OF SUBSTITUTION; DUAL MODIFICATION; GEL STRENGTHS; MODIFIED STARCHES; MORPHOLOGICAL CHARACTERISTIC; PHYSICO-CHEMICALS; PROPYLENE OXIDE; RHEOLOGICAL CHARACTERISTICS; RUPTURE STRENGTH; SEM; STARCH GRANULES; STARCH MORPHOLOGY; SWEET POTATO; VINYL ACETATES; WATER BINDING;

CHEMICAL MODIFICATION; GELS; GRANULATION; MORPHOLOGY; PROPYLENE; RHEOLOGY; STARCH;

ACETYLATION;

IPOMOEA BATATAS;

EID: 77949659738     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.12.018     Document Type: Article

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