Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch
Author:
Affiliation:
1. College of Mechanical Engineering; Tianjin University of Science & Technology; Tianjin 300222 China
2. Science School; Shenyang University of Technology; Shenyang 110870 China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12763/fullpdf
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3. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch;Bushra;Eur. Food Res. Technol.,2013
4. Characterization of starch and its mono and hybrid derivatives by thermal analysis and FT-IR spectroscopy;Capek;J. Therm. Anal. Calorim.,2010
5. Physicochemical properties of cassava starch oxidized by sodium hypochlorite;Garrido;J. Food Sci. Technol.,2014
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