Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch
Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 - 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivat...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2014-05-19.
|
| Subjects: | |
| Online Access: | Get Fullteks |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Get Fullteks3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |