Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction
- Author
- CHANG, P. S1 ; PARK, K. O2 ; SHIN, H. K1 ; SUH, D. S2 ; KIM, K. O2
[1] Dept. Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139-743, Korea, Republic of
[2] Dept. of Food Science and Technology, Ewha Womans Univ, Seoul 120-750, Korea, Republic of - Source
Journal of food science. 2008, Vol 73, Num 3 ; C173-C178 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- oxidized corn starch physicochemical properties regio-specific oxidation
- Keyword (fr)
- Amidon maïs Oxydation Propriété physicochimique Polyoside
- Keyword (en)
- Corn starch Oxidation Physicochemical properties Polysaccharide
- Keyword (es)
- Almidón maíz Oxidación Propiedad fisicoquímica Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20250543
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2008.00682.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00682.x
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