Preparation and Characterization of Hydroxypropylated Sago Starch

Sago starch was hydroxypropylated with propylene oxide at 40°C in an alkaline medium containing sodium sulphate. In this study, the level of propylene oxide (0-14%), sodium hydroxide (0-2%), sodium sulphate(0-30%), reaction time (8-24 hrs) and reaction temperature (20-50°C) were varied to produce...

書誌詳細
第一著者:	Sailin @ Stalin, Malini
フォーマット:	学位論文
言語:	英語英語
出版事項:	1998
主題:	Starch. Sago.
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/8392/1/FSMB_1998_10_A.pdf

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