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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |