Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review
Author:
Affiliation:
1. Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
2. Grain Processing Corporation Muscatine IA 52761 USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900238
Reference106 articles.
1. One Hundred Years of Commercial Food Carbohydrates in the United States
2. Preparation, thermal properties, and extrusion of high-amylose starch acetates
3. Medium and high substituted carboxymethyl starch: Synthesis, characterization and application
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