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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Bibliographic Details

Main Author:	Ventinilla, Kyla Mariz R. (Author)
Other Authors:	Rombaoa-Sanchez, Rowena Grace O. (adviser.)
Format:	Thesis
Language:	English
Subjects:	Starch > Processing. Starch > Analysis. Jicama. Annealing. Starch. Functional properties. Thermal properties.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.