Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch
Jiratthitikan Sriprablom, Pimteera Tatikunakorn, Pantira Lerdpriyanun, Manop Suphantharika, Rungtiwa Wongsagonsup
Topics & Concepts
CrystallinityStarchChemistryResistant starchIn vitroModified starchFood scienceBiochemistryCrystallographyFood composition and propertiesCassava research and cyanideFood and Agricultural Sciences