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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主要作者:	Ventinilla, Kyla Mariz R. (Author)
其他作者:	Rombaoa-Sanchez, Rowena Grace O. (adviser.)
格式:	Thesis
語言:	English
主題:	Starch > Processing. Starch > Analysis. Jicama. Annealing. Starch. Functional properties. Thermal properties.
在線閱讀:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.