Effect of hydrocolloids on normal and waxy maize starches cross-linked with epichlorohydrin
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106260
Abstract: Abstract Research was conducted to test the hypothesis that the surface charge on maize starch granules cross-linked with POCl3 affects how hydrocolloids (HC) interact with them. Normal (NMS) and waxy maize (WMS) starches were cross-linked… read more here.
Keywords: linked epichlorohydrin; starches cross; cross linked; effect ... See more keywords