Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-011-0199-y.pdf
Reference21 articles.
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3. Singh J, Kaur L, Singh N. Effect of acetylation on some properties of corn and potato starches. Starch/Starke 56: 586–601 (2004)
4. Liu H, Ramsden L, Corke H. Physical properties and enzymatic digestibility of acetylated ae, wx, and normal corn starch. Carbohyd. Polym. 34: 283–289 (1997)
5. Singh N, Chawla D, Singh J. Influence of acetic anhydride on physicochemical, morphological, and thermal properties of corn and potato starch. Food Chem. 86: 601–608 (2004)
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