Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments
The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and a...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/42435/ |