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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Bibliografiska uppgifter

Huvudupphovsman:	Ventinilla, Kyla Mariz R. (Författare, medförfattare)
Övriga upphovsmän:	Rombaoa-Sanchez, Rowena Grace O. (adviser.)
Materialtyp:	Lärdomsprov
Språk:	English
Ämnen:	Starch > Processing. Starch > Analysis. Jicama. Annealing. Starch. Functional properties. Thermal properties.
Länkar:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.