Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome th...

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Autors principals: Rijanti Rahaju Maulani, Dedi Fardiaz, Feri Kusnandar, Titi Candra Sunarti
Format: Artigo
Idioma:Inglês
Publicat: ITB Journal Publisher 2013-12-01
Col·lecció:Journal of Engineering and Technological Sciences
Matèries:
arrowroot starch
cross-linking
dual modification
hydroxypropylation
modified starch
Accés en línia:http://journals.itb.ac.id/index.php/jets/article/view/679/398
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