Comparative susceptibilities of sago, potato and corn starches to alkali treatment

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1053-1059

  Nor Nadiha, M Z ^a   Fazilah, A ^b   Bhat, Rajeev ^b   Karim, Alias A ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Alkali treatment; Corn; Potato; Sago; Starches

Indexed keywords

ALKALI; AMYLOSE; SAGO; SODIUM HYDROXIDE; STARCH;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATINIZATION; PHYSICAL CHEMISTRY; POTATO; VISCOSITY;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 77949489186     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.048     Document Type: Article

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