Open AccessElectrolytic oxidation of gelatinised tapioca starch: effect of sodium chloride content on structural and physicochemical properties
Author(s) -
V.T. Nguyen,
Thanh Binh Dang,
Khanh Son Trinh
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.1.05
Subject(s) - starch , chemistry , electrolyte , fourier transform infrared spectroscopy , thermal stability , sodium , chloride , nuclear chemistry , food science , chemical engineering , organic chemistry , electrode , engineering