Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2640-2647

  Garrido, Lúcia Helena ^a   Schnitzler, Egon ^a   Zortéa, Manoela Estefânea Boff ^a   de Souza Rocha, Thaís ^b   Demiate, Ivo Mottin ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Active chlorine; Apparent viscosity; Carboxyl content; Manihot esculenta; Oxidation

Indexed keywords

CHLORINE; CHLORINE COMPOUNDS; CRYSTAL STRUCTURE; CRYSTALLINITY; HYDROMETALLURGY; INFRARED SPECTROSCOPY; PHYSICOCHEMICAL PROPERTIES; PLANTS (BOTANY); SODIUM; SODIUM COMPOUNDS; STARCH; VISCOSITY;

ACTIVE CHLORINE; APPARENT VISCOSITY; CARBOXYL CONTENTS; MANIHOT ESCULENTA; MID-INFRARED SPECTROSCOPY; RELATIVE CRYSTALLINITY; SODIUM HYPOCHLORITES; X-RAY DIFFRACTOGRAMS;

OXIDATION;

EID: 84920254448     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0794-9     Document Type: Article

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