Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution

Carbohydrate Polymers

Volumn 94, Issue 1, 2013, Pages 193-198

  Zieba T ^a   Kapelko, M ^a   Szumny, A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Acetylation; Potato starch; Resistant starch; Retrogradation

Indexed keywords

ACID ANHYDRIDE; DEGREE OF SUBSTITUTION; POSITIVE CORRELATIONS; POTATO STARCHES; PREPARATION METHOD; RESISTANT STARCH; RETROGRADATION; STARCH ACETATES;

ACETYLATION;

STARCH;

AMYLOSE; DRUG DERIVATIVE; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH; STARCH ACETATE;

ACETYLATION; ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHASE TRANSITION; POTATO; SHEAR STRENGTH; SYNTHESIS; VISCOSITY;

ACETYLATION; AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; MAGNETIC RESONANCE SPECTROSCOPY; PHASE TRANSITION; SHEAR STRENGTH; SOLANUM TUBEROSUM; STARCH; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 84874143940     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.01.002     Document Type: Article

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