Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentra...

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Detalles Bibliográficos
Autores principales: Sumardiono, Siswo, Jos, Bakti, Pudjihastuti, Isti, Yafiz, Arvin M., Rachmasari, Megaria, Cahyono, Heri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228979/
https://www.ncbi.nlm.nih.gov/pubmed/34200263
http://dx.doi.org/10.3390/foods10061309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228979/
https://www.ncbi.nlm.nih.gov/pubmed/34200263
http://dx.doi.org/10.3390/foods10061309

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