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Chemical,Morphological, Thermal and Technological Properties of Acetylated White Inhambu Starch |
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| Authors: | de Souza Silva Gabriela Muricy de Carvalho Batista Muniz Izabella Veloso Cristiane Martins Santos Leandro Soares de Melo Neto Biano Alves Bonomo Renata Cristina Ferreira |
| Institution: | 1.Process Engineering Laboratory, Department of Rural and Animal Technology, State University of Southwest Bahia, Rodovia BR 415, km 03 s/n, Itapetinga, Bahia, 45700-000, Brazil ;2.Laboratory of Packaging and Agro-Industrial Projects, Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, 45700-000, Brazil ;3.Food Technology Center, Federal Institute Baiano/Campus Uru?uca, Dr. Jo?o Nascimento, s/n - Center, Uru?uca, Bahia, 45680-000, Brazil ; |
| Abstract: | Journal of Polymers and the Environment - Starch is the main predominant food reserve in plants. Its characteristics stand out from other carbohydrates providing it with several industrial... |
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