MODIFIKASI ASILASI DAN SUKSINIL PATI TAPIOKA [Modification of Acylation and Succinylation of Tapioca Starch]

Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modifi...

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Bibliographic Details
Main Authors: Rini Hustiany, Dedi Fardiaz2), Anton Apriyantono2), Nuri Andarwulan2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/503