Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch
Author:
Affiliation:
1. Department of Food Science & Technology University of Karachi Karachi Pakistan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10406
Reference35 articles.
1. Functional and Morphological Characterization of Low-Substituted Acetylated White Sorghum (Sorghum bicolor) Starch
2. Thermal Characterization of Native and Modified White Sorghum (Sorghum Bicolor) Starch
3. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch
4. Synthesis and Characterization of low DS Succinate Derivatives of Cassava (Manihot esculenta Crantz) Starch
5. Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)
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