PASTA PATI JAGUNG PUTIH WAXY DAN NON-WAXY YANG DIMODIFIKASI SECARA OKSIDASI DAN ASETILASI-OKSIDASI
Modification of corn starch will give different effects depending on the corn variety. Gel forming capacity increased with increase in concentration of the samples and least gel concentration was maximal in higher amylose starch. Initial pasting temperature of native starch reduced from following ox...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2007-08-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/JIPI/article/view/6543 |