MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES

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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Muñoz Prieto, Efrén, Palacios Alquisira, Joaquín, Rius Alonso, Carlos
Formáid:	Online
Teanga:	spa
Foilsithe / Cruthaithe:	Universidad Pedagógica y Tecnológica de Colombia 2013
Rochtain ar líne:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483

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