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This document summarizes a study on the effects of ozone oxidation on the physicochemical and functional properties of corn, sago, and tapioca starches. The authors found that ozone treatment increased the carboxyl and carbonyl content in all starches as oxidation time increased. It decreased the swelling power and intrinsic viscosity of most starches, but had varying effects on solubility and pasting properties depending on the starch type. Overall, the extent of oxidation from ozone treatment varied betwe
- Author
- huitin.chan
- Language
- EN