Effect of pH on complex formation between debranched waxy rice starch and fatty acids
Complex formations between debranched waxy rice starch (DBS) and fatty acids (FA) of different hydrocarbon chain lengths (8:0, 10:0, 12:0, 14:0, 16:0, and 18:0) were studied in an aqueous solution by measuring the blue colour stained with iodine. The objective of this study was to understand the eff...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
2014
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| الوصول للمادة أونلاين: | http://www.scopus.com/inward/record.url?eid=2-s2.0-48749125090&partnerID=40&md5=efa69bdc3e83d25d7758ac6487a21b08 http://www.ncbi.nlm.nih.gov/pubmed/18456316 http://cmuir.cmu.ac.th/handle/6653943832/4480 |
| الوسوم: |
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