Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces
Abeera Moin, Tahira Mohsin Ali, Abid Hasnain
Topics & Concepts
Food scienceChemistryStarchModified starchSolubilityViscosityEgg whiteMaterials scienceOrganic chemistryComposite materialFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications