Abstract
ABSTRACTTo determine differences in the reactivity of individual starch granules based on size, maize, wheat, and potato starches were hydroxypropylated then fractionated into subpopulations containing the largest and smallest granules under conditions that minimized leaching. Molar substitution values of the fractions within each starch were similar, indicating little if any differences in reactivity of granules of different size when reacted with propylene oxide, a slow‐reacting reagent.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
