Reference Entry

starch, derivatized

David A. Bender

in A Dictionary of Food and Nutrition

Third edition

Published in print January 2009 | ISBN: 9780199234875
Published online January 2009 | e-ISBN: 9780191726682
starch, derivatized

Show Summary Details


Chemical derivatives of starch, such as ethers and esters, show properties such as reduced gelatinization in hot water and greater

Reference Entry.  68 words. 

Subjects: Cookery, Food, and Drink

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.