The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method
Santhanee Puncha‐arnon, Yuree Wandee, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Topics & Concepts
HydrolysisStarchEmulsionChemistryAmylaseHydrochloric acidChromatographyNuclear chemistryFood scienceOrganic chemistryEnzymeFood composition and propertiesProteins in Food SystemsNanocomposite Films for Food Packaging