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International Journal of Food Properties Volume 20, 2017 - Issue 12
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Articles

Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride

Chuin WonDepartment of Food and Nutrition, Kyung Hee University, Seoul, KoreaView further author information
,
Yong-ik JinHighland Agriculture Research Institute, National Institute of Crop Science, RDA, Pyeongchang, KoreaView further author information
,
Misook KimDepartment of Food Science and Nutrition, Dankook University, Chungnam, KoreaView further author information
,
Youngseung LeeDepartment of Food Science and Nutrition, Dankook University, Chungnam, KoreaView further author information
&
Yoon Hyuk ChangDepartment of Food and Nutrition, Kyung Hee University, Seoul, KoreaCorrespondence[email protected]
View further author information
Pages 3076-3089 | Received 10 Aug 2016, Accepted 12 Dec 2016, Published online: 12 Apr 2017

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