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Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry...

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Detalles Bibliográficos
Autores principales:	Rożnowski, Jacek, Juszczak, Lesław, Szwaja, Barbara, Przetaczek-Rożnowska, Izabela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347770/ https://www.ncbi.nlm.nih.gov/pubmed/34372151 http://dx.doi.org/10.3390/polym13152548

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