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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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016
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| Subjects: | |
| 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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