Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)-Reference-Cited by-同舟云学术

Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Published:2015-06 Issue: Volume:177 Page:258-266
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arueya Gibson Lucky,Oyewale Towoba Monsurat

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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3. Physicochemical characterization of sago starch;Ahmad;Carbohydrate Polymer,1999

4. Synthesis and characterization of low DS succinate derivatives of cassava (Manihot esculenta crantz) starch;Alummoottil;Starch/Stärke,2005

5. Anderson, S. (1987). Paste properties of wheat flour and rice starches. Starch/Stärke.

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