Effect of ultrasonic treatment on the water hydration capacity, viscocity, and granule size of cassava starch.
Starch is the principal energy reserve found in plants and tubers and is used to control the consistency and texture of foods. The limits to the use of native starch is its weak structure which can be modified through chemical, enzymatic, or physical means. This study explored the effect of ultrason...
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2017.
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| الموضوعات: |