| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278030 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Acetyl% and DS of cassava and potato starches are not always the same. ⺠Functional properties of natives' starches changed with acetylation. ⺠pH, gelatinization temperature and enthalpy of gelatinization decreased with acetylation. ⺠Native starches and acetylated ones have B-type pattern of X-ray diffractograms.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
P.D. Mbougueng, D. Tenin, J. Scher, C. Tchiégang,