Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire
Mariame Cissé, Djary Michel Koffi & Flavie Aya Akaffou · European Journal of Nutrition & Food Safety · 2023
Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn fr...
Open access
Research Article
10.9734/ejnfs/2023/v15i101346