The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propy...

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Detalles Bibliográficos
Autores principales: Javadian, Neda, Mohammadi Nafchi, Abdorreza, Bolandi, Marzieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498069/
https://www.ncbi.nlm.nih.gov/pubmed/34646517
http://dx.doi.org/10.1002/fsn3.2506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498069/
https://www.ncbi.nlm.nih.gov/pubmed/34646517
http://dx.doi.org/10.1002/fsn3.2506

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