Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch
The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome th...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ITB Journal Publisher
2013-12-01
|
| Series: | Journal of Engineering and Technological Sciences |
| Subjects: | |
| Online Access: | http://journals.itb.ac.id/index.php/jets/article/view/679/398 |