The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion

Author:

Sumardiono Siswo,Kusumawardani Nindya I.,Abdurahman Assalaam U.,Arland A.,Jos Bakti,Pudjihastuti Isti

Publisher

AIP Publishing

Cited by 4 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. Physicochemical Characteristics of Indonesian Native Starch;Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries;2023-01-27

2. Oxidation of breadfruit starch (Artocarpus altilis) using hydrogen peroxide;AIP Conference Proceedings;2023

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. Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch;Foods;2021-06-07

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