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Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization

Food Science and Nutrition (2018) 6(5) 1287-1297
DOI: 10.1002/fsn3.677
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Abstract

The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology (RSM) and artificial neural network (ANN) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant (p

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Fasuan, T. O., Akanbi, C. T., & Betiku, E. (2018). Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization. Food Science and Nutrition, 6(5), 1287–1297. https://doi.org/10.1002/fsn3.677

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