Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch

Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch

<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML /> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <p class="Pot1Heading"><span style="font-size: 10.0pt; font-family: &quot;Times New Roman&...

Full description

Bibliographic Details
Main Authors: Zahra Malekpour, Mohammad Hojatoleslamy, Hooman Molavi, Javad Keramat, Amirpouya Ghandehari Yazdi, Mohammad Ali Shariati
Format: Article
Language:English
Published: HACCP Consulting 2016-05-01
Series:Potravinarstvo
Subjects:
Barely
starch
modification
cross-linking
physiochemical properties
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/627

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/627

Similar Items