A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Blackwell Publishing
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114029/1/114029.pdf |