An improved method to determine the hydroxypropyl content in modified starches by 1H NMR.
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DOI: 10.1016/j.foodchem.2019.05.152
Abstract: Hydroxypropyl (HP) starches are used as thickeners and stabilizers in foods. The properties of the etherified starches are dependent on the degree of hydroxypropylation. The objective of this study was to develop an improved acid… read more here.
Keywords: content modified; modified starches; content; method ... See more keywords