تحميل...
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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
ITB Journal Publisher
2013-12-01
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| سلاسل: | Journal of Engineering and Technological Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://journals.itb.ac.id/index.php/jets/article/view/679/398 |
| الوسوم: |
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