Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties

Author:

Dutta Himjyoti,Paul Sanjib Kumar,Kalita Dipankar,Mahanta Charu Lata

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Amaya-Llano, S. L., Martinez-Bustos, F., Alegria, A. L. M., & Zazueta-Morales, J. de J. (2008). Comparative studies on some physico-chemical, thermal, morphological, and pasting properties of acid-thinned jicama and maize starches. Food Bioprocess Technology, doi:10.1007/s11947-008-0153-z.

2. AOAC (1990). Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Inc.: Arlington.

3. AOAC (2005). Official Methods of Analysis, 18th ed. Association of Official Analytical Chemists, Inc.: Arlington.

4. A study of some physiochemical properties of high crystalline tapioca starch;Atichokudomchai;Starch/Starke,2001

5. Morphological properties of acid modified tapioca starch;Atichokudomchai;Starch/Starke,2000

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