Drying effect on the properties of traditionally processed sago starch

• Main Authors: Mustafa Kamal, M., Baini, R., Lim, S.F., Rahman, M.R., Mohamaddan, S., Hussain, H.
• Format: Article
• Language: English
• Published: 2019
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://ir.unimas.my/id/eprint/30214/1/Drying%20effect%20on%20the%20properties%20of%20traditionally%20processed%20sago%20starch_abstract.pdf; http://ir.unimas.my/id/eprint/30214/; http://www.ifrj.upm.edu.my/

Local people in Sarawak, Malaysia produce sago starch, commonly referred as lemantak, using traditional method for authentic meals and delicacies. The quality of lemantak degrades with time due to its high moisture content limiting the potential for a wider market, and hence affectin...