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Journal of Food Research and Technology
The study on the influence of active chlorine content (0.25 g/25 g starch-0.75 g/25 g starch), amplitude of ultrasound (50% to 100%), sonication time (10 min to 30 min) and their interactive effects on the degree of oxidation of hypochlorite-oxidized corn starch was conducted and also the regression models to predict the degree of starch oxidation, carbonyl and carboxyl contents were developed by employing a three-level three factorial Box-Behnken design. It was found that active chlorinefatcat:rzqofmb6mfagnpdo3jsllczqwa