Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin
Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1-15% w/w, M-0.1 to M-15) of epichlorohydrin (ECH) in a simultaneous carboxymethylation- crosslinking reaction setup using methanol as the solvent. The degree of c...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878408559&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/52137 |
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| 機構: | Chiang Mai University |