Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005001104&lng=en&tlng=en |