Preparation and Characterization of Hydroxypropylated Sago Starch

Sago starch was hydroxypropylated with propylene oxide at 40°C in an alkaline medium containing sodium sulphate. In this study, the level of propylene oxide (0-14%), sodium hydroxide (0-2%), sodium sulphate(0-30%), reaction time (8-24 hrs) and reaction temperature (20-50°C) were varied to produce...

全面介绍

书目详细资料
主要作者: Sailin @ Stalin, Malini
格式: Thesis
语言:English
English
出版: 1998
主题:
在线阅读:http://psasir.upm.edu.my/id/eprint/8392/1/FSMB_1998_10_A.pdf