Effect of sugars on the thermal and rheological properties of sago starch

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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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Bibliographic Details
Main Authors:	Fasihuddin B., Ahmad, Peter A., Williams
Format:	Article
Published:	John Wiley & Sons Ltd 1999
Subjects:	S Agriculture (General)
Online Access:	http://ir.unimas.my/id/eprint/7053/

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