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

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