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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties

Crossref DOI link: https://doi.org/10.1007/s11694-022-01705-7

Published Online: 2022-11-17

Published Print: 2023-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Özaslan, Zeynep Tuğba https://orcid.org/0000-0002-2458-7825
İbanoğlu, Şenol
Funding

Funding for this research was provided by:

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu (217O192)
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Text and Data Mining valid from 2022-11-17

Version of Record valid from 2022-11-17
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Article History

Received: 7 July 2022

Accepted: 3 November 2022

First Online: 17 November 2022

Declarations

:

: The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

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