| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277420 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠The physical characteristics of modified starch still remain scarcely documented. ⺠Esterification to E 1422 caused the most evident changes compared with native starch. ⺠This process significantly affected the surface of modified starch granules. ⺠Surface modification resulted in porosity and cohesive flow character of powder.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Józef Fornal, Jadwiga Sadowska, Wioletta BÅaszczak, Tomasz JeliÅski, Mateusz Stasiak, Marek Molenda, MieczysÅaw Hajnos,