Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications
Author:
Affiliation:
1. Agricultural Biochemistry Department, Faculty of AgricultureZagazig University Zagazig 44519 Egypt
2. Deanship of Scientific ResearchUmm Al‐Qura University Makkah P. O. Box 175 Kingdom of Saudi Arabia
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900302
Reference105 articles.
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5. The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
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