Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch
The pasting properties and freeze-thaw stability of one step combined modifications of rice starch through crosslinking and phosphorylation reactions were studied and compared to those modified by crosslinking or by phosphorylation alone. The native rice starch was mixed with a solution of pH 9.5, c...
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/19076 |
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| Institution: | Mahidol University |
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