Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation

Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation

Εμφάνιση άλλων εκδόσεων (1)

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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Ahmad, Lisna, Pranoto, Yudi, Setyabudi, Sigit, Marseno, Djagal Wiseso
Μορφή:	Conference or Workshop Item
Γλώσσα:	English
Έκδοση:	2022
Θέματα:	Sustainable Agricultural Development Food technology
Διαθέσιμο Online:	https://repository.ugm.ac.id/283172/1/e3sconf_ifc2021_03004.pdf

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