Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches
Author:
Affiliation:
1. Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz Iran
2. Department of Food Engineering and Postharvest Technology; Agricultural Engineering Research Institute; Karaj Iran
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference26 articles.
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2. Form and functionality of starch;Copeland;Food Hydrocol.,2009
3. Physicochemical properties of cross-linked annealed wheat starch;Majzoobi;Iran Polym. J.,2012
4. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-a review;Singh;Food Hydrocol.,2007
5. Impact of thermal events on amylose-fatty acid complexes;Ozcan;Starch/Stärke,2002
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