Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches

Journal of Food Engineering

Volumn 108, Issue 2, 2012, Pages 320-326

  Mbougueng, P D ^a,b   Tenin, D ^a   Scher, J ^b   Tchiegang C ^a  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Acetylation; Functional and thermal properties; Physicochemical; Starches

Indexed keywords

ACETIC ANHYDRIDES; ACETYLATED STARCH; CASSAVA STARCH; CRYSTALLINE INDEX; DEGREE OF SUBSTITUTION; MANIHOT ESCULENTA; MODIFIED STARCHES; NATIVE FORMS; PHYSICOCHEMICAL; POTATO STARCHES; PROXIMATE ANALYSIS; SOLANUM TUBEROSUM; WATER BINDING CAPACITY;

ACETYLATION; THERMODYNAMIC PROPERTIES; X RAY POWDER DIFFRACTION;

STARCH;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 80053560407     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.006     Document Type: Article

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