Enhancing the functional characteristics of sago starch through dual chemical modification by hydroxypropylation and succinylation
Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be increased through modifications that improve its functi...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pontificia Universidad Javeriana
2024-08-01
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| Series: | Universitas Scientiarum |
| Subjects: | |
| Online Access: | https://revistas.javeriana.edu.co/index.php/scientarium/article/view/37435 |
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