Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution

Published 2017 View Full Article

Authors

Keywords

Cassava starch, Octenyl succinic anhydride, Degree of substitution, Digestibility, Structure, Physicochemical property

Journal

FOOD CHEMISTRY

Volume 229, Issue -, Pages 136-141

Publisher

Elsevier BV

Online

2017-02-16

DOI

10.1016/j.foodchem.2017.02.061

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