Effect of cross-linking and pre-gelatinization on morphology and crystallinity characteristics of unripe banana starch (Musa balbisiana) / Nurul Nor Izzuani Nor Sham, Anida Yusoff and Siti Roha Ab Mutalib
Starch is a complex carbohydrate with various applications in food and other industries. The properties of starch depend on its morphology and crystallinity, which different methods can modify. This study examined the effects of two types of modifications, crosslinking, and pre-gelatinization, on th...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Applied Sciences
2024
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/98446/1/98446.pdf https://ir.uitm.edu.my/id/eprint/98446/ |
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