Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch-Reference-Cited by-同舟云学术

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Author:

Sumardiono Siswo¹^ORCID,Jos Bakti¹,Pudjihastuti Isti²,Sari Ratna Juwita¹,Kumala Wiwik Dwi Novia¹,Cahyono Heri¹

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

Reference44 articles.

5. Effect of drying temperature on physicochemical properties of cassava starch;Aviara N. A.;International Agrophysics,2010

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

2. Physicochemical Characteristics of Indonesian Native Starch;Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries;2023-01-27

3. Optimization hydrogen peroxide oxidation of cassava starch to improve psychochemical properties with surface response method;THE 2ND INTERNATIONAL SYMPOSIUM OF INDONESIAN CHEMICAL ENGINEERING 2021: Enhancing Innovations and Applications of Chemical Engineering for Accelerating Sustainable Development Goals;2023