Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterificatio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0087_chemically-modified-potato-starch-as-a-source-of-nutritional-and-non-nutritional-components.php |