Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Article |
| Published: |
2023
|
| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/82820 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Mahidol University |