Physicochemical properties of carboxymethyl starch prepared from corn and waxy amaranth starch
1995
Bhattacharyya, D. | Singhal, R.S. | Kulkarni, P.R.
Modification of corn and amaranth starch to their carboxymethyl derivatives in the degree of substitution (DS) range of 0.1-0.2 enhances their viscosity characteristics as determined on a Brabender amylograph and also improves the freeze-thaw stability. The changes in amaranth starch were more pronounced than in corn starch. All the derivatives, however, had poor flow characteristics.
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