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...

書誌詳細
主要な著者:	Muñoz Prieto, Efrén, Palacios Alquisira, Joaquín, Rius Alonso, Carlos
フォーマット:	Online
言語:	spa
出版事項:	Universidad Pedagógica y Tecnológica de Colombia 2013
オンライン･アクセス:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483

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