Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin
The effects of steam explosion (SE) treatment, acid hydrolysis (AH), and the combination of steam explosion and acid hydrolysis treatment (SE+AH) on structural and rheological properties of sago starch were investigated. Steam explosion (SE) is a hydrothermal pre-treatment in high-pressure which cau...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1792923 |