Characterization of the Functional Properties of Hydroxypropylated and Cross-linked Arrowroot Starch in Various Acidic pH Mediums
Chemical modification of the native arrowroot starch by hydroxypropylation and cross link methods is done to improve or add certain functionality. This method is gaining popular interest from food industry practitioners to enable the stability of starch during acidic food processing. This resear...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2016-01-01
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| Series: | International Journal of Technology |
| Subjects: | |
| Online Access: | http://ijtech.eng.ui.ac.id/article/view/1528 |