| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541647 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The starch properties are influenced by the oxidant concentration. ⺠The lowest oxidant level implied in crosslinked starch pattern. ⺠The starch oxidized with the highest oxidant level had imperfections in granule surface.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nathan Levien Vanier, Elessandra da Rosa Zavareze, Vânia Zanella Pinto, Bruna Klein, Fabiana Torma Botelho, Alvaro Renato Guerra Dias, Moacir Cardoso Elias,