2009
DOI: 10.4314/nifoj.v27i2.47472
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Functional properties of chemically modified amylose and amylopectin fractions isolated from 'achi' <i> Brachystegia eurycoma </i>Starch

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“…The solubility of starches varied from 12.6 (%) to 22.8 (%) at 90°C. Solubility is an indicator of the ability of water to penetrate starch and flour granules [23]. Solubility increases with increasing temperature from 50°C to 90°C.…”
Section: Solubility Properties (%)mentioning
confidence: 99%
“…The solubility of starches varied from 12.6 (%) to 22.8 (%) at 90°C. Solubility is an indicator of the ability of water to penetrate starch and flour granules [23]. Solubility increases with increasing temperature from 50°C to 90°C.…”
Section: Solubility Properties (%)mentioning
confidence: 99%