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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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書目詳細資料
Main Authors:	Lee, Jau Shya, Chin, Pamela Shin Loh, Ramlah George, NurDiyana Yus
格式:	Article
語言:	English English
出版:	Akademia Baru Publishing (M) Sdn Bhd 2021
主題:	Q1-295 General TX642-840 Cooking
在線閱讀:	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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