Properties of Ozone-Oxidized Tapioca Starch and Its Use in Coating of Fried Peanuts

Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H(2)O(2). The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, a...

Descripción completa

Detalles Bibliográficos
Autores principales: Pranoto, Yudi, Paramita, Brigitta Laksmi, Cahyanto, Muhammad Nur, Benjakul, Soottawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538255/
https://www.ncbi.nlm.nih.gov/pubmed/34684860
http://dx.doi.org/10.3390/molecules26206281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538255/
https://www.ncbi.nlm.nih.gov/pubmed/34684860
http://dx.doi.org/10.3390/molecules26206281

Ejemplares similares