Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Author:

Wattanachant Saowakon,Muhammad K.,Mat Hashim D.,Rahman R.Abd.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Pearson's chemical analysis of food;Egan,1981

2. Spectrophotometric determination of the hydroxypropyl group in starch ethers;Johnson;Analytical Chemistry,1969

3. Kerr, R. W., & Cleveland, F. C. (1959). Orthophosphate esters of starch. US Patent. 2884413.

4. Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. II. Effect of the molar substitution and cross-linking;Kim;Journal of Texture Studies,1993

5. Preparation and pasting properties of wheat and waxy corn starch phosphates;Lim;Cereal Chemistry,1993

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