## Abstract Cassava starch citrates with degree of substitution (DS) ranging from 0.005 to 0.063 were synthesized by the microwaveβassisted reaction of cassava starch with citric acid. A response surface small composite design was used to study the effect of different reaction conditions, viz. time
Studies on the synthesis and properties of hydroxypropyl derivatives of cassava (Manihot esculenta Crantz) starch
β Scribed by Alummoottil N Jyothi; Subramoney N Moorthy; Kallikat N Rajasekharan
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 245 KB
- Volume
- 87
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Starch was extracted from the roots of four different cassava cultivars (__Munihot esculenta__ Crantz) grown in Colombia and harvested on four different occasions with a view to determining whether there was any relationship between the physicochemical properties of the starch and the t
Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava Γour/defatted soy Γour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323Γ327 1991) is related to crop age and the season of planting and harvesting. When taking the data sets of the dry season (J Sci Fo
## SYNOPSIS A series of polyester-imides was prepared from diacid (imide-diacid [Ml-M4] or a mixture of imide-diacid and terephthalic acid [TPA]) and bisphenol A in the presence of diphenyl chlorophosphate (DPCP) and pyridine as a direct condensation agent. The inherent viscosities of homo-and cop