Characteristics of Cross-Linked Oil Palm Starch'
Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2014-05-20.
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