Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
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DOI: 10.1007/s11694-020-00624-9
Abstract: The present study investigated effects of three different levels of crosslinking using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) on hydroxypropylated barley starches. Hydroxypropylated barley starches crosslinked with 1%, 1.5% and 2%… read more here.
Keywords: barley; characteristics hydroxypropylated; barley starches; thermal characteristics ... See more keywords