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Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch

The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 o...

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書誌詳細
主要な著者:	Lee, Jau Shya, Chin, Pamela Shin Loh, Ramlah George, NurDiyana Yus
フォーマット:	論文
言語:	English English
出版事項:	Akademia Baru Publishing (M) Sdn Bhd 2021
主題:	Q1-295 General TX642-840 Cooking
オンライン･アクセス:	https://eprints.ums.edu.my/id/eprint/36362/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36362/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/36362/ https://doi.org/10.37934/arfmts.80.2.8297
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