Identification of glucomannan molecules derived from Porang (Amorphophallus muelleri Blume) flour by various purification process and the optical transparency
Porang flour derived from porang tubers (Amorphophallus muelleri Blume) of the Araceae family and has contains high levels of glucomannan, ranging between 15 and 64% dry weight. Furthermore, porang flour includes oxalic acid, especially potassium oxalate monohydrate (K2C2O4.H2O), which is unnecessar...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893924002391 |
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