Preparation of Inclusion Complexes between Potato Starch and Vanillin
Vanillin is an additive used in foods and beverages which is sensitive to heat and light exposure. This research focuses on formation of inclusion complexes to improve the stability of vanillin. The starch was isolated from potatoes. The amylose in starch can act as a host molecule by...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/38040 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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