The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion
2017 ◽
Vol 4
(1)
◽
2006 ◽
Vol 28
(1)
◽
pp. 87-91
◽
Keyword(s):
2018 ◽
Vol 26
(8)
◽
pp. 3149-3158
◽
2012 ◽
Vol 97
(11)
◽
pp. 2170-2176
◽
2013 ◽
Vol 18
(6)
◽
pp. 1192-1200
◽
Keyword(s):
2003 ◽
Vol 225
(1)
◽
pp. 29-34
◽
Keyword(s):
2014 ◽
Vol 2
(20)
◽
pp. 7402-7409
◽
Keyword(s):