Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach
The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana starch using chemometrics approach (response surfa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nigerian Academy of Science
2021-12-01
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| Series: | The Proceedings of the Nigerian Academy of Science |
| Subjects: | |
| Online Access: | https://nasjournal.org.ng/site/index.php/pnas/article/view/376/188 |