Produksi Pati Termodifikasi dari Beberapa Jenis Pati
Starch is modified for three reasons. First, modified starch provides functional attributes in food applications that native starches normally cannot provide. Second, starch is abundant and readily available. Third, starch can provide an economic advantage in many applications. Process for the produ...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Chemical Engineering Department
2010-06-01
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| Series: | Jurnal Rekayasa Kimia & Lingkungan |
| Online Access: | https://jurnal.usk.ac.id/RKL/article/view/218 |