Effects of the Degree of Substitution (DS) during Hydroxybutylation on the Physicochemical Characteristics of Maize Starch
ZHANG Ben-shan
YU Huan
WANG Jian-ping
QU Zhe-hui
Keywords：maize starchhydroxybutyl groupdegree of substitutionphysicochemical property
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)