Effect of acetylated starch on the development of peanut skin-cassava starch foams.
作者： Caroline Martins Machado , Patrícia Benelli , Isabel Cristina Tessaro
DOI: 10.1016/J.IJBIOMAC.2020.10.048
关键词: Absorption of water 、 Crystallinity 、 Acetylation 、 Starch 、 Degree of substitution 、 Glycerol 、 Aqueous solution 、 Food science 、 Chemistry 、 Swelling
摘要: … observed in foams made from oxidized starch due to … starch for the development of foams, to the best of our knowledge, there are no reports about the use of acetylated cassava starch …
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