Acetylation of rice starch in an aqueous medium for use in food

Published 2015 View Full Article

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Title
Acetylation of rice starch in an aqueous medium for use in food
Authors
Keywords
Acetic anhydride, Acetylation, Application in food, Degree of substitution, Rice starch
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 2, Pages 1076-1082
Publisher
Elsevier BV
Online
2015-02-10
DOI
10.1016/j.lwt.2015.01.053

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