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- W4242097568 abstract "Most starch used in processed food and other industrial applications is chemically and/or physically modified before use because users of starch generally require products with better behavioral characteristics than provided by native starches. Chemical modifications include esterification, etherification, oxidation, and depolymerization and have the greatest effects on properties. Commercial physical modifications are various types of heat treatments." @default.
- W4242097568 created "2022-05-12" @default.
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- W4242097568 date "2016-01-01" @default.
- W4242097568 modified "2023-09-23" @default.
- W4242097568 title "Starch: Modification" @default.
- W4242097568 doi "https://doi.org/10.1016/b978-0-12-394437-5.00147-9" @default.
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