Preparation and Characterisation of Hydroxypropylated Crosslinked Sago Starch for Application in Acidic, Frozen and Canned Foods

Hydroxypropylation and crosslinking were carried out to improve the quality of sago starch. The optimum conditions for preparation of hydroxypropylated crosslinked sago starch were found to be an initial reaction with 10-12% propylene oxide at 40°C for 24 hr using 40% (dsb) starch slurry containi...

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主要作者:	Suwanliwong, Saowakon
格式:	Thesis
语言:	英语 英语
出版:	1998
主题:	Starch Crosslinking (Polymerization) Canned Foods
在线阅读:	http://psasir.upm.edu.my/id/eprint/8391/1/FSMB_1998_9_A.pdf