PENGARUH KONSENTRASI SODIUM HIPOKLORIT DAN LAMA OKSIDASI TERHADAP SIFAT FISIKOKIMIA TAPIOKA RAKYAT
Native cassava starch produced by small cottage industry is well known to expand by frying and baking process. However, its use in the bakery industry is still limited because the expansion property is not good enough yet. Starch oxidation using sodium hypochlorite is one of chemical modification te...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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