Effects of cationization on DSC thermal profiles, pasting and emulsifying properties of sago starch

Journal article

Peer reviewed

C L Siau, A A Karim, M H Norziah and W D Wan Rosli

Journal of the science of food and agriculture, Vol.84(13), pp.1722-1730

10/2004

Abstract

aqueous alkaline process

cationization

emulsifying properties

fat binding capacity

pasting properties

sago starch

thermal properties

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Title: Effects of cationization on DSC thermal profiles, pasting and emulsifying properties of sago starch
Creators - without role: C L Siau - Universiti Sains Malaysia
A A Karim - Universiti Sains Malaysia
M H Norziah - Universiti Sains Malaysia
W D Wan Rosli - Universiti Sains Malaysia
Publication Details: Journal of the science of food and agriculture, Vol.84(13), pp.1722-1730
Publisher: John Wiley & Sons, Ltd
Number of pages: 9
Identifiers: 9928653308331
Academic Unit: Qassim University
Language: English
Resource Type: Journal article