SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch]

SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch]

Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium...

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Bibliographic Details
Main Authors: Rijanti Rahaju Maulani1)*, Dedi Fardiaz2), Feri Kusnandar2), Titi Candra Sunarti3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
arrowroot starch
cross-link
dual modification
hydroxypropylation
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6958

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/6958

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