Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and a...
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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/42435/1/NOR_NADIHA__MOHD._ZAKI.pdf |