Volume 10
Issue 4/volume10
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue4/volume10/art-16.html
THE INFLUENCE OF PH AND FE(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH
Sławomir Pietrzyk1, Teresa Fortuna2, Łukasz Raś1
1 Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
2 Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
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Key words:
oxidised starch, catalyst Fe(II) ions, pH, physicochemical properties.
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Sławomir Pietrzyk
Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
ul. Balicka 122, 30-149 Cracow, Poland
Phone: +48 12 662 47 77
email: slawek_pietrzyk@yahoo.com
Teresa Fortuna
Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
email: rrfortun@cyf-kr.edu.pl
Łukasz Raś
Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.