Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch

By Narpinder Singh, D. Chawla, Jaspreet Singh. 2004

262 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/27734e6de84925ed53d83820ab4671f3404da751

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

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “Cross-linking has been used to modify native starch utilizing various cross-linking agents such as sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (ECH), and phosphoryl chloride (POCl3) [2].”