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Use of starch and its derivatives in processed food
date:Jan 22, 2013
properties. The most common chemical methods involved in starch modification include acid treatment, cross linking, oxidation, substitution and combinations of two or more of these treatments. The emergence of biotechnology has helped in starch modification during the growth phase of the plant. Different amylose levels and amylopectin structure can be produced with the help of biotechnology.

Starch and its derivatives have emerged as the most promising environment-friendly ingredient over the y

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