Effect of sugars on the thermal and rheological properties of sago starch
Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature Tgel, and gelatinization enthalpy ΔH. Tgel and ΔH increased in the following order: control (water alone) < ribos...
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| Format: | Article |
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John Wiley & Sons Ltd
1999
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| Online Access: | http://ir.unimas.my/id/eprint/7053/ |