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Study on the NonGelatinization Properties of High CrossLinked Tapioca Starch
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TS23

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    Abstract:

    The preparation of nongelatinized starch by crosslinking native tapioca starch with phosphors oxychloride is presented.The degree of xubstitution,the curve of Brabender viscosity,the morphology of the crosslinded tapioca starch in boiling water and the di

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ZHANG Benshan, GAO Dawei, GENG Yuhuan, WANG Jie. Study on the NonGelatinization Properties of High CrossLinked Tapioca Starch[J]. Journal of Food Science and Biotechnology,1999,18(2).

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