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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מחבר ראשי:	Ventinilla, Kyla Mariz R. (Author)
מחברים אחרים:	Rombaoa-Sanchez, Rowena Grace O. (adviser.)
פורמט:	Thesis
שפה:	English
נושאים:	Starch > Processing. Starch > Analysis. Jicama. Annealing. Starch. Functional properties. Thermal properties.
גישה מקוונת:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.