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

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Date
2011
Author
PALUPI, Niken Widya
HARMAYANI, Eni
HARYADI, Haryadi
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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.
URI
https://repository.unej.ac.id/xmlui/handle/123456789/114886
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