Effect of the degree of substitution on the hydrophobicity, crystallinity, and thermal properties of lauroylated amaranth starch

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@article{26fc6d502f6d4d8d8f34014fd8df56b7,

title = "Effect of the degree of substitution on the hydrophobicity, crystallinity, and thermal properties of lauroylated amaranth starch",

author = "V. Espinosa-Solis and Y.V. Garc{\'i}a-Tejeda and E.J. Leal-Casta{\~n}eda and V. Barrera-Figueroa",

year = "2020",

doi = "10.3390/polym12112548",

language = "Indefinido/desconocido",

journal = "Polymers",

issn = "2073-4360",

publisher = "MDPI AG",

}

TY - JOUR

T1 - Effect of the degree of substitution on the hydrophobicity, crystallinity, and thermal properties of lauroylated amaranth starch

AU - Espinosa-Solis, V.

AU - García-Tejeda, Y.V.

AU - Leal-Castañeda, E.J.

AU - Barrera-Figueroa, V.

PY - 2020

Y1 - 2020

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-85094563214&partnerID=MN8TOARS

U2 - 10.3390/polym12112548

DO - 10.3390/polym12112548

M3 - Artículo

SN - 2073-4360

JO - Polymers

JF - Polymers

ER -