Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
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DOI: 10.1016/j.ijbiomac.2017.01.033
Abstract: This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches.… read more here.
Keywords: amylose amylopectin; different amylose; amylose content; amylopectin ratio ... See more keywords