| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541924 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The effects of gelatinization on SDS and RS of canna starches were investigated. ⺠The RS decreased with increasing gelatinization time, while the SDS fluctuated. ⺠The most effective modification method for RS formations was octenyl succinylation. ⺠Heat-moisture treated canna starches had lower RS contents than the native starch.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Juraluck Juansang, Chureerat Puttanlek, Vilai Rungsardthong, Santhanee Puncha-arnon, Dudsadee Uttapap,