PHYSICOCHEMICAL PROPERTIES OF GINGER, CURCUMA, TURMERIC, AND PANGLAI'S STARCH

• 主要作者: KOMALA SARI (NIM : 10508031); Pembimbing : Dr. Zeily Nurachman, RATNA
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/16936
• 機構: Institut Teknologi Bandung

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...