Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch
The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 o...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English English |
| Vydáno: |
Akademia Baru Publishing (M) Sdn Bhd
2021
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| Témata: | |
| On-line přístup: | https://eprints.ums.edu.my/id/eprint/36362/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36362/2/FULL%20TEXT.pdf |