Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation
This study aimed was to determine the changes in the ratio of amylose and amylopectin and the physical properties of spontaneously fermented waxy corn starch (WCS) granules. The results showed that the amylose content of WCS which was fermented spontaneously from 9 to 15 days experienced a significa...
| Main Authors: | , , , |
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| Formato: | Conference or Workshop Item |
| Idioma: | English |
| Publicado: |
2022
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| Subjects: | |
| Acceso en liña: | https://repository.ugm.ac.id/279179/1/Pranoto_TP.pdf |