Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
The effects of mild heat treatment, cross-linking and annealing towards the susceptibility of granular starch to enzymatic hydrolysis at sub-gelatinization temperature (35ºC) were investigated. Mild heat-treatment was carried out at 60ºC for 30 minutes. Cross-linking was performed by re-acting th...
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| 格式: | Thesis |
| 语言: | English |
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2010
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| 在线阅读: | http://eprints.usm.my/41937/1/Nor_Shariffa_Yussof_HJ.pdf |
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