Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch

By O. Lawal. 2004

322 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/19608aabe9274ea7e6dca4016c3a57b71dfc5fda

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): “It was reported that NaOCl oxidized cocoyam starch possessed the following properties; reduction in proximate compositions (ash content, fat content, crude fibre, protein) and AM content, no change in granule morphology and crystallinity, reduction in swelling capacity and markedly improved solubili”