Isolation, Modification and Characterization of Tiger-Nut, Maize, Cassava and Potato Starch
Four different sources of starchy foods were used for the isolation of starch using commercially cheap and readily available chemical-hypo (3.5 % active Chlorine). The isolated starch was modified through NaIO4 oxidation under mild reaction conditions. Carbonyl functional group test was employed fo...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2018-06-01
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| سلاسل: | Journal of Applied Sciences and Environmental Management |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.ajol.info/index.php/jasem/article/view/172686 |
| الوسوم: |
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