Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch (original) (raw)

Food Chemistry, 2004

Abstract

The physicochemical, morphological, thermal and rheological properties of acetylated corn and potato starches, prepared using acetic anhydride at different levels (4–12 g), were compared. Corn starch showed lower acetyl (%) and degree of substitution (DS) than ...

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