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Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment.
Marta, Herlina; Hasya, Hana Nur Layalia; Lestari, Zahra Indah; Cahyana, Yana; Arifin, Heni Radiani; Nurhasanah, Siti.
Afiliación
  • Marta H; Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
  • Hasya HNL; Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia.
  • Lestari ZI; Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
  • Cahyana Y; Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
  • Arifin HR; Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
  • Nurhasanah S; Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
Polymers (Basel) ; 14(22)2022 Nov 10.
Article en En | MEDLINE | ID: mdl-36432972
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Polymers (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Indonesia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Polymers (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Indonesia Pais de publicación: Suiza