PHYSICOCHEMICAL PROPERTIES OF GINGER, CURCUMA, TURMERIC, AND PANGLAI'S STARCH
Rhizomes have been used as main ingredients of food, cosmetic, and essential oil industries in Indonesia. However, so far there are many physical and chemical properties of rhizome starch yet to be unknown. The purpose of this study is to characterize the physicochemical properties of starches isola...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/16936 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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