Utilization of Modified White Corn Starch in Producing Marshmallow Cream
The purpose of this study was to determine the effect of the white maize starch by oxidation and acetylationoxidation modification on gel formation and character of the resulting gel and applying a modified white corn starch in manufacturing of marshmallow cream. White corn varieties Srikandi, Pul...
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| Format: | Article |
| Language: | English |
| Published: |
Sriwijaya University
2018-06-01
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| Series: | IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) |
| Subjects: | |
| Online Access: | http://ijfac.unsri.ac.id/index.php/ijfac/article/view/91/53 |