Oxidation of Cassava Starch Using h2o2 and Uv-C Irradiation to Improve the Baking Properties

Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/114886

Full metadata record

DC Field	Value	Language
dc.contributor.author	PALUPI, Niken Widya	-
dc.contributor.author	HARMAYANI, Eni	-
dc.contributor.author	HARYADI, Haryadi	-
dc.date.accessioned	2023-04-11T04:26:16Z	-
dc.date.available	2023-04-11T04:26:16Z	-
dc.date.issued	2011	-
dc.identifier.uri	https://repository.unej.ac.id/xmlui/handle/123456789/114886	-
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	International Conference on Starch Technology	en_US
dc.subject	Oxidized cassava starch	en_US
dc.subject	baking expansion	en_US
dc.subject	UV-C irradiated	en_US
dc.subject	swelling and solubility	en_US
dc.title	Oxidation of Cassava Starch Using h2o2 and Uv-C Irradiation to Improve the Baking Properties	en_US
dc.type	Article	en_US
Appears in Collections:	LSP-Conference Proceeding

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