Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
This study was conducted to study the gelatinization of sago starch by differential scanning calorimetry. Sago (Metroxylon sagu) starch was used because it is locally produced and the cheapest source of starch in this country. The effects of six parameters on the gelatinization of sago starch wer...
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| Format: | Thesis |
| Language: | English English |
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1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/11838/1/FSMB_1998_11_A.pdf |