Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion
Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydr...
שמור ב:
| Main Authors: | , , |
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| פורמט: | EJournal Article |
| יצא לאור: |
Indonesian Association of Food Technologists,
2019-08-05.
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| נושאים: | |
| גישה מקוונת: | Get Fullteks |
| תגים: |
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| סימן המיקום: |
A1234.567 |
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| עותק 1 | זמין |