Open AccessEFFECT OF ACETYLATION ON STRUCTURAL AND FUNCTIONAL PROPERTIESOF STARCHES FROM CASSAVA (Manihot esculenta Crantz) AND YAM (Dioscorea alatacv. Diamante 22)
Author(s) -
Jairo G. Salcedo,
M.C. Rodríguez-Lora,
Jorge Antonio Figueroa-Flórez
Publication year - 2016
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim1037
Subject(s) - starch , dioscorea , acetic anhydride , chemistry , swelling , retrogradation (starch) , absorption of water , fourier transform infrared spectroscopy , acetylation , solubility , chemical modification , nuclear chemistry , food science , modified starch , crystallinity , organic chemistry , polymer chemistry , materials science , botany , chemical engineering , biochemistry , biology , crystallography , composite material , alternative medicine , pathology , engineering , catalysis , medicine , amylose , gene