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...
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| 格式: | Thesis |
| 語言: | 英语 |
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2011
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| 在線閱讀: | http://eprints.usm.my/42435/ |