Physicochemical properties of waxy corn starch after three-stage modification
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文摘
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Chemically modified corn starches of by various degrees of cross-linking and medium substitution.

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The hydrothermal treatment most differentiates the samples properties.

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The cross-linking of less than differentiate samples of pre-gelatinisation.

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The modified starches can be used for the non-processed food cooking.

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The modified starches can be used in food destined for long storage.

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