Modified Starches Used in the Food Industry and Biomedical Applications
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-9527-1_9
Reference39 articles.
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3. Almonaityte K, Bendoraitiene J, Babelyte M, Rosliuk D, Rutkaite R (2020) Structure and properties of cationic starches synthesized by using 3-chloro-2-hydroxypropyltrimethylammonium chloride. Int J Biol Macromol 164:2010–2017. https://doi.org/10.1016/J.IJBIOMAC.2020.08.089
4. Balakrishna AK, Abdul Wazed M, Farid M (2020) A review on the effect of high pressure processing (HPP) on gelatinization and infusion of nutrients. Molecules 25(10):2369. https://doi.org/10.3390/MOLECULES25102369
5. Bao J, Xing J, Phillips DL, Corke H (2003) Physical properties of Octenyl succinic anhydride modified Rice, wheat, and potato starches. J Agric Food Chem 51(8):2283–2287. https://doi.org/10.1021/JF020371U
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