Starch Modification by Organic Acids and Their Derivatives: A Review

Starch Modification by Organic Acids and Their Derivatives: A Review

Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its app...

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Bibliographic Details
Main Authors: Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Borislav Miličević, Stela Jokić, Radoslav Miličević, Marija Rajič, Drago Šubarić
Format: Article
Language:English
Published: MDPI AG 2015-10-01
Series:Molecules
Subjects:
starch
acetic anhydride
succinic anhydride
OSA
fatty acids
dicarboxylic acids
Online Access:http://www.mdpi.com/1420-3049/20/10/19554

Internet

http://www.mdpi.com/1420-3049/20/10/19554

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