Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments

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Comparative Susceptibility Of Sago, Corn And Potato Starches Towards Acid And Alkali Treatments

The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and a...

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Bibliographic Details
Main Author:	Zaki, Nor Nadiha Mohd
Format:	Thesis
Language:	English
Published:	2011
Subjects:	TN1-997 Mining engineering. Metallurgy
Online Access:	http://eprints.usm.my/42435/ http://eprints.usm.my/42435/1/NOR_NADIHA__MOHD._ZAKI.pdf

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