Preparation and Characterization of Hydroxypropylated Sago Starch

Preparation and Characterization of Hydroxypropylated Sago Starch

Sago starch was hydroxypropylated with propylene oxide at 40°C in an alkaline medium containing sodium sulphate. In this study, the level of propylene oxide (0-14%), sodium hydroxide (0-2%), sodium sulphate(0-30%), reaction time (8-24 hrs) and reaction temperature (20-50°C) were varied to produce...

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書目詳細資料
主要作者:	Sailin @ Stalin, Malini
格式:	Thesis
語言:	English English
出版:	1998
主題:	Starch. Sago.
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8392/1/FSMB_1998_10_A.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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