Factors influencing the properties of hydroxypropylated potato starches

By L. Kaur, Narpinder Singh, Jaspreet Singh. 2004

194 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/18996f25edc2c97c7f26eb159e46b1a1b5c5e497

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 botanical source of the starch may also affect the morphological properties as a result of chemical modification [146].”