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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English English |
| منشور في: |
Akademia Baru Publishing (M) Sdn Bhd
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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