Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties

Potato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the number of acid resid...

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Detalles Bibliográficos
Autores principales: Zdybel, Ewa, Zięba, Tomasz, Tomaszewska-Ciosk, Ewa, Rymowicz, Waldemar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7362217/
https://www.ncbi.nlm.nih.gov/pubmed/32575648
http://dx.doi.org/10.3390/polym12061383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7362217/
https://www.ncbi.nlm.nih.gov/pubmed/32575648
http://dx.doi.org/10.3390/polym12061383

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