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...
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| 主要な著者: | , , |
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| フォーマット: | EJournal Article |
| 出版事項: |
Indonesian Association of Food Technologists,
2014-05-19.
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| 主題: | |
| オンライン･アクセス: | Get Fullteks |
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