✦ LIBER ✦

Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution

✍ Scribed by Zięba, T.; Kapelko, M.; Szumny, A.

Book ID: 120242897
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 395 KB
Volume: 94
Category: Article
ISSN: 0144-8617
DOI: 10.1016/j.carbpol.2013.01.002

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of the production method on the p

Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch

✍ M. Kapelko; T. Zięba; A. Michalski 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 691 KB

Effect of propylation on the characteris

Effect of propylation on the characteristics of corn starch and variation of properties with different degrees of substitution

✍ Sangeeta Garg; Asim Kumar Jana 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 767 KB

Effect of propylation of starch with dif

Effect of propylation of starch with different degrees of substitution on the properties and characteristics of starch-low density polyethylene blend films

✍ Sangeeta Garg; Asim Kumar Jana 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 943 KB

Effects of waxy maize and potato starche

Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

✍ Bortnowska, Grażyna; Krzemińska, Natalia; Mojka, Katarzyna 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 788 KB

A comparison of starch with cellulose Th

A comparison of starch with cellulose The effect of the degree of order on reactivity and derivative properties

✍ Mr. E. D. Klug 📂 Article 📅 1961 🏛 John Wiley and Sons 🌐 English ⚖ 783 KB

## A comparison of starch with cellulose The effect of the degree of order on reactivity and derivative properties") By E. D. KLW. \Vilniington. Delawa.re (I'SA) I ti trodiict ion C'rllulosc antl starch ma\-be considered to be contlcnsation polymers in which the monomeric unit is glucose. In cellu

Effect of pH adjustment at heating on th

Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch

✍ H.E. Oh; M. Wong; D.N. Pinder; Y. Hemar; S.G. Anema 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 731 KB