PENGARUH SUHU DAN LAMA PEMANASAN SUSPENSI PATI SERTA KONSENTRASI BUTANOL TERHADAP KARAKTERISTIK FISIKOKIMIA PATI TINGGI AMILOSA DARI TAPIOKA
In food processing, starch was modifi ed in order to improve its properties. One of the modifi ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would aff...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2014-10-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9459 |