- Bạn vui lòng tham khảo Thỏa Thuận Sử Dụng của Thư Viện Số
Tài liệu Thư viện số
Danh mục TaiLieu.VN
Modified starch plays an important role in food technology. In this study, potato starch, with 5 different levels of moisture, was treated by Electron Beam at 5,5 kGy dose. The qualitative analysis showed that free acid (FA), the intrinsic viscosity, the average molecular weight decreased as increasing initial moisture content indicating the modified starch is suitable for low viscosity products. The change in color of the treated starch is...
13 p hcmute 24/03/2020 530 5
Từ khóa: Electron beam irradiation, intrinsic viscosity, average molecular weight, potato starch, slowly digestible starch.