The effect of maturity and holding time on the concentration of phenolics in sago (Metroxylon sagu) starch slurry during processing
Saved in:
Main Authors: | Saari, Nazamid, Anthonysamy, Shirlene Maria, Abu Bakar, Fatimah, Muhammad, Kharidah, Muse, Radzali |
---|---|
Format: | Monograph |
Language: | English |
Published: |
The Research Unit, Universiti Putra Malaysia
1999
|
Online Access: | http://psasir.upm.edu.my/id/eprint/42542/1/The%20effect%20of%20maturity%20and%20holding%20time%20on%20the%20concentration%20of%20phenolics%20in%20sago%20%28Metroxylon%20sagu%29%20starch%20slurry%20during%20processing.pdf http://psasir.upm.edu.my/id/eprint/42542/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Factors Affecting Browning of Sago (Metroxylon Sagu Rottb.) Pith and Their Effects on Sago Starch
by: Anthonysamy, Shirlene Maria
Published: (2002) -
Browning in sago logs (Metroxylon sagu): mechanism and its prevention
by: Saari, Nazamid, et al.
Published: (2002) -
Enzymatic production of linear long-chain dextrin from sago (Metroxylon sagu) starch
by: Wong, Chen Wai, et al.
Published: (2007) -
Recycling of sago (Metroxylon sagu) bagasse with chicken manure slurry through co-composting
by: Ch'ng, Huck Ywih, et al.
Published: (2014) -
Physicochemical properties of microwave heated
sago (Metroxylon sagu) starch
by: Mohd Alhafiizh, Zailani, et al.
Published: (2021)