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Physicochemical, morphological, thermal and IR spectral changes in the properties of waxy rice starch modified with

Dipankar Kalita1, Neelima Kaushik2, Charu L Mahanta1

  • 1Department of Food Engineering and Technology, Tezpur University, Tezpur, 784 028 India.

Journal of Food Science and Technology
|October 21, 2014
PubMed

Keywords:
FT-IRPhysicochemical propertiesSEMVinyl acetylationWaxy rice starchXRD

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