Hydroxypropylation for functional enhancement of sago starch: The effects of low propylene oxide concentration using response surface methodology
Native sago starch is currently limited to food and adhesives due to its functional constraints, requiring improvement for broader industrial use. Hydroxypropylation is a modification technique used to enhance the functional properties of starches. However, propylene oxide usage is restricted owing...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323004404 |