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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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Main Authors:	Lee, Jau Shya, Chin, Pamela Shin Loh, Ramlah George, NurDiyana Yus
格式:	Article
语言:	English English
出版:	Akademia Baru Publishing (M) Sdn Bhd 2021
主题:	Q1-295 General TX642-840 Cooking
在线阅读:	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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