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Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch

Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional properties (FT-IR spectrometer) of both types of sta...

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Bibliographic Details
Main Authors: Mustafa Kamal, M., Rubiyah, Baini, Shahrol, Mohamaddan, Henry Ragai, A.R., Soh Fong, L., Abdul Rahman, N., Mili, N., Siti Noor Linda, Taib, Othman, A.K., Mohammad Omar, Abdullah
Format: Article
Language:English
Published: EDP Sciences 2016
Subjects:
TJ Mechanical engineering and machinery
TS Manufactures
Online Access:http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf
http://ir.unimas.my/id/eprint/15154/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb
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http://ir.unimas.my/id/eprint/15154/1/Comparisons.pdf
http://ir.unimas.my/id/eprint/15154/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009133617&doi=10.1051%2fmatecconf%2f20178703007&partnerID=40&md5=8573b386ed9de12aa20c26877ff008bb

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