Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry
The inhibitory effect of sucrose and sodium chloride on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The temperature of gelatinisation of starch in the presence of low levels of water and high levels of sucrose was found to increase in the presence of sucro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Science
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114568/ http://psasir.upm.edu.my/id/eprint/114568/1/114568.pdf |