Effect of Glutaraldehyde Crosslinking on Degree of Substitution, Thermal, Structural, and Physicochemical Properties of Corn Starch
Author:
Affiliation:
1. The Ministry Of Agriculture And Forestry; The General Directorate of Food and Control; Lodumlu 06800 Ankara Turkey
2. Department of Food Engineering; Hacettepe University; 06800 Beytepe Ankara Turkey
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800046/fullpdf
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4. Physical Properties of Cross-linked and Acetylated Normal and Waxy Rice Starch
5. Effects of Granule Sizes on Physicochemical Properties of Cross-linked and Acetylated Wheat Starches
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