𝔖 Bobbio Scriptorium
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Cold Water Swelling Food Starches

Book ID
121885544
Publisher
Elsevier
Year
1988
Weight
473 KB
Volume
21
Category
Article
ISSN
0315-5463

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πŸ“œ SIMILAR VOLUMES

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## Abstract A series of gels differing in ionic content was prepared by derivatizing starch with varying amounts of carboxymethyl add‐on. Some derivatives were lightly crosslinked with epichlorohydrin to reduce soluble material and increase the amount of gel. The gel fraction of each batch was isol