Physicochemical properties of pregelatinized and microwave radiated white and red cocoyam (Colocasia esculenta) starches
The need to explore potentials of pregelatinization and microwave radiation as non laborious and inexpensive processes of starch modification and to promote utilization of cocoyam starch were the reasons behind this study. Starches extracted from white and red varieties of cocoyam were modified usin...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/335004 |