Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

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Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Chemical modification is usually carried out to overcome the unstable properties of native sago starch and improve its physical properties during processing. In this study, dual-modification of sago starch was carried out. The first stage of modification was hydroxypropylation, using propylene oxide...

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Bibliographic Details
Main Authors:	Wattanachant, Saowakon, Muhammad, K., Mat Hashim, D., Abd. Rahman, R.
Format:	Article
Language:	English
Published:	Elsevier Science 2003
Online Access:	http://psasir.upm.edu.my/id/eprint/114326/ http://psasir.upm.edu.my/id/eprint/114326/1/114326.pdf

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