Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

Autor: Kayode O. Adebowale, Olayide S. Lawal, N.S. Ilo, Luisa Barba, B.M. Ogunsanwo

Publikováno v: International journal of biological macromolecules 35 (2005): 71–79. doi:10.1016/j.ijbiomac.2004.12.004
info:cnr-pdr/source/autori:Lawal, O.S.; Adebowale, K.O.; Ogunsanwo, B.M.; Barba, L.L.; Ilo, N.S./titolo:Oxidized and acid thinned starch derivatives of hybrid maize: Functional characteristics, wide-angle X-ray diffractometry and thermal properties/doi:10.1016%2Fj.ijbiomac.2004.12.004/rivista:International journal of biological macromolecules/anno:2005/pagina_da:71/pagina_a:79/intervallo_pagine:71–79/volume:35

Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning. Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after oxidation and acid thinning. Percentage amylose content reduced from 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9404921c831c861b4cb96aca5092fd5c
https://doi.org/10.1016/j.ijbiomac.2004.12.004