Effect of annealing on the thermal and functional properties of jicama (Pachyrhizus erosus) starch

Annealing is a physical starch modification method recognized for enhancing the thermal and functional properties of native starch for broader industrial applications. In this study, jicama (Pachyrhizus erosus) starch was extracted and subjected to annealing treatment at different temperatures (T = ...

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Détails bibliographiques

Auteur principal:	Ventinilla, Kyla Mariz R. (Auteur)
Autres auteurs:	Rombaoa-Sanchez, Rowena Grace O. (adviser.)
Format:	Thèse
Langue:	English
Sujets:	Starch > Processing. Starch > Analysis. Jicama. Annealing. Starch. Functional properties. Thermal properties.
Accès en ligne:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.