Cover Image

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment.

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat tre...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohd Alhafiizh, Zailani, Hanisah Kamilah, Abd Razak, Ahmad, Husaini, Awang Zulfikar Rizal, Awang Seruji, Shahrul Razid, Sarbini
Format: Article
Language:English
Published: Elsevier Ltd 2021
Subjects:
QD Chemistry
S Agriculture (General)
Online Access:http://ir.unimas.my/id/eprint/35850/1/hydrocolloinds1.pdf
http://ir.unimas.my/id/eprint/35850/
https://www.sciencedirect.com/science/article/abs/pii/S0268005X21004586?via%3Dihub
https://doi.org/10.1016/j.foodhyd.2021.107042
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://ir.unimas.my/id/eprint/35850/1/hydrocolloinds1.pdf
http://ir.unimas.my/id/eprint/35850/
https://www.sciencedirect.com/science/article/abs/pii/S0268005X21004586?via%3Dihub
https://doi.org/10.1016/j.foodhyd.2021.107042

Similar Items