SOME CHARACTERISTICS OF CROSS-LINKED
Sago starch was laboratory hydroxypropylated using 1% propylene oxide in alkaline condition, then cross-linked using 9.000 - 0.025 % phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling p...
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[Yogyakarta] : Universitas Gadjah Mada
1996
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