Chemical modifications of polysaccharides

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Abstract

Among the polysaccharides, starch and cellulose are the most frequently and massively modified, followed by carrageenans. This chapter focuses on the modifications of starch. Modified starches are commonly used in food technology.

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APA

Tomasik, P. (2003). Chemical modifications of polysaccharides. In Chemical and Functional Properties of Food Saccharides (pp. 123–130). CRC Press. https://doi.org/10.1155/2013/417672

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