STUDY ON MODIFICATION OF YAM STARCH (Dioscorea alata L.) CREATING SLOW DIGESTING STARCH BY ACID HYDROLYSIS
This study was conducted to modify yam starch to create slowly digestible starch (SDS) by the acid method to create the highest SDS starch on the basis of evaluating the effect of citric acid concentration (15 – 45%), temperature (37.5 – 52.5oC) and hydrolysis time (1.5 – 10.5 h) was performed based...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AGRICULTURE PUBLISHING HOUSE (APH)
2022-12-01
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| Series: | Tra Vinh University Journal of Science |
| Subjects: | |
| Online Access: | http://journal.tvu.edu.vn/index.php/journal/article/view/1400 |