Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties
Maite Gagneten, Sara González Cáceres, Isaac A. Rodríguez Osuna, Nahuel Olaiz, Carolina Schebor, Graciela Leiva
Topics & Concepts
Retrogradation (starch)StarchAcetylationSolubilityChemistryFood scienceResistant starchChemical engineeringMaterials scienceOrganic chemistryBiochemistryAmyloseGeneEngineeringFood composition and propertiesNanocomposite Films for Food PackagingCassava research and cyanide