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Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch

Food ChemistryEngineeringNatural PolymerSago StarchOctenyl Succinic AnhydrideOrganic ChemistryPolysaccharideFood EngineeringChemistryBiomolecular EngineeringHealth Sciences