Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1463-1472

  Ačkar, Durdica ^a   Šubarić, Drago ^a   Babić, Jurislav ^a   Miličević, Borislav ^b   Jozinović, Antun ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b Zve evo dd Food Industry   (Croatia)

Author keywords

Azelaic acid acetanhydride; Freeze thaw stability; FT IR; RS; Succinic acid acetanhydride; Wheat starch

Indexed keywords

FREEZING; MIXTURES; PHYSICAL PROPERTIES; STARCH;

AZELAIC ACID; FREEZE-THAW STABILITY; FT-IR; RS; SUCCINIC ACIDS; WHEAT STARCH;

CHEMICAL MODIFICATION;

TRITICUM AESTIVUM;

EID: 84905058243     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0642-y     Document Type: Article

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