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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Freeze-thaw cycles; Carboxymethyl derivatives; Derivatives
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS