Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality-Reference-Cited by-同舟云学术

Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality

Published:2017 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
language:
Short-container-title:

Author:

Sumardiono Siswo,Pudjihastuti Isti,Jos Bakti,Taufani Muhammad,Yahya Faad

Publisher

Author(s)

Link

http://aip.scitation.org/doi/pdf/10.1063/1.4982285

Reference36 articles.

1. Budijanto, Slamet. 2009. Dukungan Iptek Bahan Pangan pada Pengembangan Tepung Lokal. Artikel Pangan edisi No. 54/XVIII : 55–66.

2. Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches

3. Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy

4. Eguchi, Satomi., et al. 2013. Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat. Food Hydrocolloids xxx (2013) 1e11.

5. FAO (Food and Agricultural Organization). 2006. Starch market adds value to cassava. Agriculture, Biosecurity, Nutrition, and Consumer Protection Dept., Food and Agricultural Organization of the United Nations, Italia.

Cited by 13 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

1. Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed;Cassava - Recent Updates on Food, Feed and Industry [Working Title];2023-02-20

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

4. Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology;Foods;2021-12-06

5. Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch;Journal of Food Processing and Preservation;2021-11-03