Properties of cassava starch–dicarboxylic acid complexes
✍ Scribed by Jancy K John; K.C.M Raja
- Book ID
- 108403129
- Publisher
- Elsevier Science
- Year
- 1999
- Tongue
- English
- Weight
- 121 KB
- Volume
- 39
- Category
- Article
- ISSN
- 0144-8617
No coin nor oath required. For personal study only.
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## 2 Materials and Methods Starch was isolated from cassava flour (60 g) obtained from roots of four genotypes (TMS 30572, TMS 81/00110, TMS 91934 and TMS 30555) grown at the International Institute of Tropical Agriculture (IITA) in Ibadan (Nigeria). More data on the planting, harvesting and proces
Carboxymethyl cassava starch was synthesized by an ethanol medium method. Using the SAS/STAT 1 package, the following optimum technological conditions were found: 1:2 (w/w) of monochloroacetic acid to cassava starch, 45 °C reaction temperature, 5 hr reaction time, and 1:3 (w/v) of solid phase to liq