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...

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Những tác giả chính:	Muñoz Prieto, Efrén, Palacios Alquisira, Joaquín, Rius Alonso, Carlos
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

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