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Oxidation of Cassava Starch Using h2o2 and Uv-C Irradiation to Improve the Baking Properties
(International Conference on Starch Technology, 2011)
the aim of this study was to investigate teh effect of oxidation using H2O2 and UV-C irradiation on the carboxyl content, pH as well as baking expansion and swelling solubility of the cassava starch.