Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-022-01705-7.pdf
Reference50 articles.
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2. D.C. Lima, N. Castanha, B.C. Maniglia, M.D. Matta Junior, C.I.A. La Fuente, P.E.D. Augusto, Ozone Sci. Eng. (2021). https://doi.org/10.1080/01919512.2020.1756218
3. R.G. Rice, Ozone Sci. Eng. (1996). https://doi.org/10.1080/01919512.1997.10382859
4. R. Mercogliano, J. Food Process. Technol. (2014). https://doi.org/10.4172/2157-7110.1000305
5. K. Youssef, A. Hussien, Postharvest Biol. Technol. (2020). https://doi.org/10.1016/j.postharvbio.2019.111025
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