Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch
Author:
Affiliation:
1. Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
2. Department of Industrial Chemical Engineering, Vocational School Universitas Diponegoro Semarang Indonesia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16111
Reference44 articles.
1. Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch
2. A Study of Some Physicochemical Properties of High-Crystalline Tapioca Starch
3. A study of ordered structure in acid-modified tapioca starch by C CP/MAS solid-state NMR
4. Functional performance of a resistant starch ingredient modified using a microfluidiser
5. Effect of drying temperature on physicochemical properties of cassava starch;Aviara N. A.;International Agrophysics,2010
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