PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS
Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-08-01
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| Серии: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Предметы: | |
| Online-ссылка: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143 |
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