Effect of heat treatment on the physico-chemical properties of starch from different botanical sources
Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials lea...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/14256/1/14256.pdf http://psasir.upm.edu.my/id/eprint/14256/ http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%2814%29%20IFRJ-2010-127-135%20Nora%20malaysia.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|