Developments in Hydroxypropylation of Starch: A Review
Author:
Affiliation:
1. Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
2. Whistler Center for Carbohydrate Research; Department of Food Science; Purdue University; West Lafayette IN 47907-2009 USA
Funder
Natural Science Foundation of Guangxi Province
BaGui Scholars Program of Food Biotechnology
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800167/fullpdf
Reference109 articles.
1. Spectrophotometric determination of the hydroxypropyl group in starch ethers
2. Identification and Quantitation of Hydroxypropylation of Starch by FTIR
3. Quantitative Analysis of Chemically Modified Starches by1H-NMR Spectroscopy
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