Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch

Cassava starch was oxidized using the electrolysis system. Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v). The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color. U...

Descripción completa

Detalles Bibliográficos
Autores principales: Trinh, Khanh Son, Dang, Thanh Binh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525864/
https://www.ncbi.nlm.nih.gov/pubmed/31192252
http://dx.doi.org/10.1155/2019/9290627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525864/
https://www.ncbi.nlm.nih.gov/pubmed/31192252
http://dx.doi.org/10.1155/2019/9290627

Ejemplares similares