Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods
Hydroxypropylation and crosslinking were carried out to improve the quality of sago starch. The optimum conditions for preparation of hydroxypropylated crosslinked sago starch were found to be an initial reaction with 10-12% propylene oxide at 40°C for 24 hr using 40% (dsb) starch slurry containi...
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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1998
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8391/1/FSMB_1998_9_A.pdf |
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