Optimization of taro (Alocassia spp.) starch production
Starch was produced from Taro corms (Alocasia spp.) in an attempt to increase its shelf life, utilization, and possible use as an intermediate food ingredient. The simplest starch isolation method from a literature survey was modified and was optimized for drying time (1-9h) and temperature (30-60°C...
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| פורמט: | Thesis |
| שפה: | English |
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