Enzymatic-chemical modification of cassava starch as a sauce thickener to regulate the balance between processing and edible quality.

Acetylated distarch phosphate (ADSP), as a starch-based thickener, is extensively employed in sauces due to its excellent shear resistance properties. However, the cross-linking leads to an increase in texture roughness, and to chemically control a s…

Preview only. Read the full abstract at the source