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Physicochemical properties of chemically modified starches from different botanical origin
Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigate...
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ژورنال
عنوان ژورنال: Journal of the Japanese Society of Starch Science
سال: 1991
ISSN: 1884-488X,0021-5406
DOI: 10.5458/jag1972.38.55