Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Author:
Affiliation:
1. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa-125 055, India.
2. Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda-151 001, India.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1379
Reference46 articles.
1. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch
2. Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin
3. Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)
4. Physical Properties of Octenyl Succinic Anhydride Modified Rice, Wheat, and Potato Starches
5. Effect of succinylation on the corn and amaranth starch pastes
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