Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction
Author:
Publisher
Wiley
Subject
Food Science
Reference22 articles.
1. Fast and selective oxidation of primary alcohols to aldehydes or to carboxylic acids and of secondary alcohols to ketones mediated by oxoammonium salts under two-phase conditions
2. Bromide-free TEMPO-mediated oxidation of primary alcohol groups in starch and methyl α-d-glucopyranoside
3. Transformations of Potato Starch During Oxidation with Hypochlorite
4. S Budavain, MJ O' Neil, A Smith, and PE Heckelman . 1989 . The Merck index . Rahway, N.J. Merk & Co. Inc.p211 -2 .
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