The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch
Author:
Affiliation:
1. Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
2. Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Wrocław Poland
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201300069/fullpdf
Reference35 articles.
1. Chemical and physical transitions of periodate oxidized potato starch;Veelaert;Carbohydr. Polym.,1997
2. A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties;Sandhu;LWT,2008
3. Physical characterization of bromine oxidized potato starch;Muhrbeck;Starch/Stärke,1990
4. Chemical modification of starch by reactive extrusion;Moad;Prog. Polym. Sci.,2011
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