Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature

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The effects of mild heat treatment, cross-linking and annealing towards the susceptibility of granular starch to enzymatic hydrolysis at sub-gelatinization temperature (35ºC) were investigated. Mild heat-treatment was carried out at 60ºC for 30 minutes. Cross-linking was performed by re-acting th...

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Bibliographic Details
Main Author:	Yussof, Nor Shariffa
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/41937/
Abstract	Abstract here

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