Structure and Functional Properties of Arenga Starch by Acetylation with
Different Concentrations of Acetic Anhydride
By Abdul Rahim
WORD COUNT 5705 TIME SUBMITTED 19-OCT-2020 09:31AM
PAPER ID 64190995
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Structure and Functional Properties of Arenga Starch by
Acetylation with Different Concentrations of Acetic Anhydride
ORIGINALITY REPORT
PRIMARY SOURCES
Bartz, Josiane, Jorge Tiago Goebel, Marcos Antônio Giovanaz, Elessandra da Rosa Zavareze, Manoel
Artigas Schirmer, and Alvaro Renato Guerra Dias. "Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis", Food Chemistry, 2015.
Crossref
Narpinder Singh, Deepika Chawla, Jaspreet Singh.
"Influence of acetic anhydride on physicochemical,
morphological and thermal properties of corn and potato starch", Food Chemistry, 2004
Crossref
Singh, N.. "Influence of acetic anhydride on physicochemical, morphological and thermal
properties of corn and potato starch", Food Chemistry, 200408
Crossref