Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch
Authors
Keywords
Cohesiveness, Pasting properties, Pre-gelatinization, Swelling power, Thermal properties
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 11, Pages 7305-7312
Publisher
Springer Nature
Online
2015-03-29
DOI
10.1007/s13197-015-1804-5

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.