Effect of Cross‐linking with Epichlorohydrin on the Properties of Cassava (Manihot esculenta Crantz) Starch

By A. N. Jyothi, S. Moorthy, K. N. Rajasekharan. 2006

195 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/0bd4e303482343b5bbcb2a8796a18d29fca37639

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. O. Ashogbon
2. E. Akintayo

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Akintayo

In Plant Science

1. A. O. Ashogbon
2. E. Akintayo

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “The above phenomenon could possibly be due to increased density of cross-links in the starch structure that prevent disintegration of starch granules during the attainment of gelatinization temperature by various starches [137].”