EVALUATION OF REACTION CONDITIONS FOR CARBOXYMETHYLATION OF MUNG BEAN STARCH USING MONOCHLOROACETIC ACID

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EVALUATION OF REACTION CONDITIONS FOR CARBOXYMETHYLATION OF MUNG BEAN STARCH USING MONOCHLOROACETIC ACID

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After carboxymethylation, the starch granule is not significantly different from the raw mung bean starch granule, the starch grain structure remains the same but the grain surface is n[r]

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