MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES
AbstractThe aim of this study was to identify and compare the effect of ultrasound (US) and microwave (MW) irradiation on the assisted synthesis reaction to obtain cationic corn and potato starch derivatives, with cationizing agent (3-chloro-2-hydroxypropyl)-trimethylammonium chloride in solutionand...
| Những tác giả chính: | , , |
|---|---|
| Định dạng: | Online |
| Ngôn ngữ: | spa |
| Được phát hành: |
Universidad Pedagógica y Tecnológica de Colombia
2013
|
| Truy cập trực tuyến: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483 |
