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...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Rijanti Rahaju Maulani, Dedi Fardiaz, Feri Kusnandar, Titi Candra Sunarti
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: ITB Journal Publisher 2013-12-01
Σειρά:Journal of Engineering and Technological Sciences
Θέματα:
arrowroot starch
cross-linking
dual modification
hydroxypropylation
modified starch
Διαθέσιμο Online:http://journals.itb.ac.id/index.php/jets/article/view/679/398
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