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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...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
ITB Journal Publisher
2013-12-01
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| श्रृंखला: | Journal of Engineering and Technological Sciences |
| विषय: | |
| ऑनलाइन पहुंच: | http://journals.itb.ac.id/index.php/jets/article/view/679/398 |
| टैग : |
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