Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches
Starch was isolated from cocoyam (Xanthosoma sagittifolium). It was further modified by acetylation using NaOH and NaHCO3 at room temperature (28±3 ºC). The pasting and physicochemical properties of the native and modified starches were then studied. Pasting properties of the alkaline modified cocoy...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2016-01-01
|
| سلاسل: | Croatian Journal of Food Science and Technology |
| الوصول للمادة أونلاين: | http://hrcak.srce.hr/file/252611 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|