A preliminary study on the formation of citrate resistant sago starch
The effect of reaction conditions on the formation of resistant starch (RS) and its boiling stability was investigated using three-factor, three-level Central Composite Design (CCO). RS was prepared by citric acid modification at reaction temperature (100, 125 and 150°C), starch content (1.0, 1.5 a...
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| Format: | Academic Exercise |
| Language: | English |
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2009
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| Online Access: | https://eprints.ums.edu.my/id/eprint/763/1/ae0000000272.pdf |