Starch Modification by Organic Acids and Their Derivatives: A Review

Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its app...

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Detalles Bibliográficos
Autores principales: Ačkar, Đurđica, Babić, Jurislav, Jozinović, Antun, Miličević, Borislav, Jokić, Stela, Miličević, Radoslav, Rajič, Marija, Šubarić, Drago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331858/
https://www.ncbi.nlm.nih.gov/pubmed/26516831
http://dx.doi.org/10.3390/molecules201019554

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331858/
https://www.ncbi.nlm.nih.gov/pubmed/26516831
http://dx.doi.org/10.3390/molecules201019554

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