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Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Han, M; Wu, XL; Peng, Y; Yu, HP

Wu, XL (通讯作者),Changchun Univ, Coll Food Sci & Engn, Changchun 130022, Jilin, Peoples R China.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1):

Abstract

Response surface methodology (RSM) was used to explore the best preparation conditions for low degree of substitution octenyl succinic starch ester (O......

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