<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0034-7418</journal-id>
<journal-title><![CDATA[Revista Colombiana de Ciencias Químico - Farmacéuticas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. colomb. cienc. quim. farm.]]></abbrev-journal-title>
<issn>0034-7418</issn>
<publisher>
<publisher-name><![CDATA[Departamento de Farmácia, Facultad de Ciencias, Universidade Nacional da Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0034-74182018000200255</article-id>
<article-id pub-id-type="doi">10.15446/rcciquifa.v47n2.73969</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Acetilación del almidón de millo (Pennisetum glaucum) y evaluación de su aplicación como posible excipiente]]></article-title>
<article-title xml:lang="en"><![CDATA[Acetylation of millet starch (Pennisetum glaucum) and evaluation of its application as a possible excipienty]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sulbarán]]></surname>
<given-names><![CDATA[Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Matiz]]></surname>
<given-names><![CDATA[Germán E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baena]]></surname>
<given-names><![CDATA[Yolima]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Departamento de Farmacia, Grupo de investigación Tecnología de Productos Naturales (Tecprona)]]></institution>
<addr-line><![CDATA[Bogotá D. C]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<volume>47</volume>
<numero>2</numero>
<fpage>255</fpage>
<lpage>276</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0034-74182018000200255&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0034-74182018000200255&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0034-74182018000200255&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los almidones nativos se utilizan en la fabricación de productos farmacéuticos, cosméticos y de alimentos. Tienen limitaciones que pueden mejorarse mediante modificaciones físicas, químicas o enzimáticas. Los almidones de millo y maíz (referencia) se modificaron por acetilación a tres niveles. Se evaluaron fisicoquímicamente y farmaco-técnicamente, para comparar el comportamiento de los almidones modificados frente al nativo. El almidón de maíz alcanzó mayores índices de sustitución. A mayor acetilación, la capacidad del almidón de incorporar agua mejoró, reflejándose en índices de hincha-miento y de sorción más altos, así como un incremento en la viscosidad. Se evidenció una mayor estabilidad de los geles del almidón de millo con menor tendencia a la sinéresis. La temperatura de gelatinización disminuyó a medida que aumentaba la acetilación, lo que permitiría obtener geles más rápido y con menor consumo de energía. El perfil de cristalinidad no se vio modificado sustancialmente. No se evidenciaron cambios importantes en las propiedades farmacotécnicas de los almidones modificados frente a los nativos. La captación de agua en el estado sólido favoreció la rápida desintegración en tabletas. Estos aspectos muestran un potencial del uso del almidón de millo acetilado en la industria farmacéutica y de alimentos como agente gelificante y desintegrante.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[SUMMARY Native starches are very useful in the manufacture of pharmaceutical, cosmetic and food products. However, they have important limitations, which can be improved by physical, chemical or enzymatic modifications. Millet and maize starches (reference), were modified at three levels. Physicochemical and pharmaceutics tests were applied to evaluate changes in behavior. Under the same conditions, corn starch achieved higher substitution rates. Acetylation of starches, in more extensive, causes changes in the ability of the starch to trap water. The rates of swelling (swelling power) and sorption increase, as viscosity. There were an improve behavior in the characteristics of the gels and the water uptake. This behavior improves stabilization of gels, with less tendency to syneresis. The gelatinization temperature decreases as acetylation increases. By reducing the gelatinization temperature, gels are obtained in less time and with less energy consumption. The crystallinity profile do not change substantially. There were no significant changes in the pharmaceutics properties of the modified starches compared to the native ones. Higher water uptake in the solid state favors rapid disintegration in tablets. These aspects show a potential use of acetylated millet starch in the pharmaceutical and food industry as a gelling and disintegrating agent.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Pennisetum glaucum]]></kwd>
<kwd lng="es"><![CDATA[Zea mays]]></kwd>
<kwd lng="es"><![CDATA[almidones modificados]]></kwd>
<kwd lng="es"><![CDATA[acetilación]]></kwd>
<kwd lng="en"><![CDATA[Pennisetum glaucum]]></kwd>
<kwd lng="en"><![CDATA[Zea mays]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[acetylation]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bello]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Agama-Acevedo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Villa]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Barbosa]]></surname>
<given-names><![CDATA[S.E.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<name>
<surname><![CDATA[López, Elsevier]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
</person-group>
<source><![CDATA[Starch-based materials in food packaging. Processing, characterization and applications]]></source>
<year>2017</year>
<page-range>1-18</page-range><publisher-loc><![CDATA[London ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Biliaderis]]></surname>
<given-names><![CDATA[C.G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The structure and interaction of the starch with the food constituents]]></article-title>
<source><![CDATA[Can. J. Physiol. Pharmacol]]></source>
<year>1991</year>
<volume>69</volume>
<page-range>60</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Masina]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Choonara]]></surname>
<given-names><![CDATA[Y.E.]]></given-names>
</name>
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Toit]]></surname>
<given-names><![CDATA[L.C. du]]></given-names>
</name>
<name>
<surname><![CDATA[Govender]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Indermun]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Pillay]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review of the chemical modification techniques of starch]]></article-title>
<source><![CDATA[Carbohydr. Polym]]></source>
<year>2017</year>
<volume>157</volume>
<page-range>1226</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Odeku]]></surname>
<given-names><![CDATA[O.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Alabi]]></surname>
<given-names><![CDATA[C.O]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of native and modified forms of Pennisetum glaucum (millet) starch as disintegrant in chloroquine tablet formulations]]></article-title>
<source><![CDATA[J. Drug Del. Sci. Tech]]></source>
<year>2007</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>155</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jukanti]]></surname>
<given-names><![CDATA[A.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Laxmipathi]]></surname>
<given-names><![CDATA[C.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Rai]]></surname>
<given-names><![CDATA[K.N.]]></given-names>
</name>
<name>
<surname><![CDATA[Manga]]></surname>
<given-names><![CDATA[V.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhatt]]></surname>
<given-names><![CDATA[R.K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Crops that feed the world 11. Pearl Millet (Pennisetum glaucum L.): An important source of food security, nutrition and health in the arid and semi-arid tropics]]></article-title>
<source><![CDATA[Food Sec]]></source>
<year>2016</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>307</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Structure, physicochemical properties and uses of millet starch]]></article-title>
<source><![CDATA[Food Res. Int]]></source>
<year>2014</year>
<volume>64</volume>
<page-range>200</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wolff]]></surname>
<given-names><![CDATA[I.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Olds]]></surname>
<given-names><![CDATA[D.W.]]></given-names>
</name>
<name>
<surname><![CDATA[Hilbert]]></surname>
<given-names><![CDATA[G.E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The acylation of corn starch, amylose and amylopectin]]></article-title>
<source><![CDATA[J. Am. Chem. Soc]]></source>
<year>1951</year>
<volume>73</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>346</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mirmoghtadaie]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Kadivar]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahedi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of cross-linking and acetylation on oat starch properties]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2009</year>
<volume>116</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>709</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Genung]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mallatt]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of cellulose derivatives: Determination of total combined acyl in cellulose organic esters]]></article-title>
<source><![CDATA[Ind. Eng. Chem. Anal. Ed]]></source>
<year>1941</year>
<volume>13</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>369</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tsai]]></surname>
<given-names><![CDATA[M.L]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[C.F]]></given-names>
</name>
<name>
<surname><![CDATA[Lii]]></surname>
<given-names><![CDATA[C.Y]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of granular structures on the pasting behaviours of starches]]></article-title>
<source><![CDATA[Cereal Chem]]></source>
<year>1997</year>
<volume>74</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>750</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[-Pérez]]></surname>
<given-names><![CDATA[L.A. Bello]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras-Ramos]]></surname>
<given-names><![CDATA[S.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Romero-Manilla]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Solorza-Feria]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Aparicio]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Propiedades químicas y funcionales del almidón modificado de plátano Musa paradisiacaL. (var. macho)]]></article-title>
<source><![CDATA[Agrociencia]]></source>
<year>2002</year>
<volume>36</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>169</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sodhi]]></surname>
<given-names><![CDATA[N.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characteristics of acetylated starches prepared using starches separated from different rice cultivars]]></article-title>
<source><![CDATA[J. Food Eng]]></source>
<year>2005</year>
<volume>70</volume>
<page-range>117</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nogami]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Nagai]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Fukuoka]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sonobe]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Disintegration of the aspirin tablets containing potato starch and microcrystalline cellulose in various concentrations]]></article-title>
<source><![CDATA[Chem. Pharm. Bull]]></source>
<year>1969</year>
<volume>17</volume>
<page-range>1450</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ayala]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[I.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vinicius]]></surname>
<given-names><![CDATA[R.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Quinta-Barbos]]></surname>
<given-names><![CDATA[A.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sobral]]></surname>
<given-names><![CDATA[P.J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical, morphological, and functional properties of flour and starch from peach palm (BactrisgasipaesK.) fruit]]></article-title>
<source><![CDATA[Starch/Stärke]]></source>
<year>2015</year>
<volume>67</volume>
<page-range>163</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Espitia]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Caicedo]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Córdoba]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Baena]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Mora]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de algunas propiedades fisicoquímicas y farmacotécnicas del almidón de arracacha (Arracacia xanthorriza)]]></article-title>
<source><![CDATA[Rev. Colomb. Cienc. Quím. Farm]]></source>
<year>2005</year>
<volume>34</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>140</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[McCarthy]]></surname>
<given-names><![CDATA[O.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physico-chemical, rheological and structural properties of fractionated potato starches]]></article-title>
<source><![CDATA[Food Eng]]></source>
<year>2007</year>
<volume>82</volume>
<page-range>383</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="book">
<collab>USP 39-NF 34</collab>
<source><![CDATA[The United States pharmacopeia]]></source>
<year>2016</year>
<edition>4</edition>
<publisher-loc><![CDATA[Rockville, MD ]]></publisher-loc>
<publisher-name><![CDATA[The United States Pharmacopeial Convention]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaplan]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Wolff]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Compression characteristics in tableting]]></article-title>
<source><![CDATA[Drug and Cosmetic Industry]]></source>
<year>1961</year>
<volume>88</volume>
<page-range>594</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chung-Wai]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Solarek]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Starch: Chemistry and technology]]></source>
<year>2009</year>
<edition>3</edition>
<page-range>629</page-range><publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Das]]></surname>
<given-names><![CDATA[A.B.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Riar]]></surname>
<given-names><![CDATA[C.S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch]]></article-title>
<source><![CDATA[Carbohydr. Polym]]></source>
<year>2010</year>
<volume>80</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>72</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Garg]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Jana]]></surname>
<given-names><![CDATA[A.K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization and evaluation of acylated starch with different acyl groups and degrees of substitution]]></article-title>
<source><![CDATA[Carbohydr. Polym]]></source>
<year>2011</year>
<volume>83</volume>
<page-range>1623</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaritzky]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity]]></article-title>
<source><![CDATA[J. Food Eng]]></source>
<year>2010</year>
<volume>100</volume>
<page-range>160</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Berski]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Ptaszek]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ptaszek]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Ziobro]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Kowalski]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Grzesik]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Achremowicz]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pasting and rheological properties of oat starch and its derivatives]]></article-title>
<source><![CDATA[Carbohydr. Polym]]></source>
<year>2011</year>
<volume>83</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>665</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Diop]]></surname>
<given-names><![CDATA[C.I.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[H.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Xie]]></surname>
<given-names><![CDATA[B.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2011</year>
<volume>126</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1662</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jeng-Yune]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[An-I]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationships between thermal, rheological characteristics and swelling power for various starches]]></article-title>
<source><![CDATA[J. Food Eng]]></source>
<year>2001</year>
<volume>50</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>141</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chi]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Xue]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Song]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of acetylation on the properties of corn starch]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2008</year>
<volume>106</volume>
<page-range>923</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Van Hung]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Morita]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches]]></article-title>
<source><![CDATA[Starch/Stärke]]></source>
<year>2005</year>
<volume>57</volume>
<page-range>413</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Afolabi]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Olu-Owolabi]]></surname>
<given-names><![CDATA[B.I.]]></given-names>
</name>
<name>
<surname><![CDATA[Adebowale]]></surname>
<given-names><![CDATA[K.O.]]></given-names>
</name>
<name>
<surname><![CDATA[Lawal]]></surname>
<given-names><![CDATA[O.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Akintayo]]></surname>
<given-names><![CDATA[C.O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional and tableting properties of acetylated and oxidised finger millet (Eleusine coracana) starch]]></article-title>
<source><![CDATA[Starch/Stärke]]></source>
<year>2012</year>
<volume>64</volume>
<page-range>326</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
