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 treat...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101578/ https://www.sciencedirect.com/science/article/pii/S0268005X21004586 |
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