Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from <i>Yarrowia lipolitica</i> Fermentation Broth on Its Selected Properties
Potato starch was esterified with carboxylic acids contained in the fermentation broth from <i>Yarrowia lipolitica</i> yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the n...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/12/6/1383 |