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...
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Format: | Article |
Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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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 |
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