PREPARATION AND CHARACTERIZATION OF STARCHâCITRONELLAL INCLUSION COMPLEXES
Starch consists of amylose and amylopectin. Starch can be modified using a noncovalent approach by forming a complex between amylose and a hydrophobic compound, such as citronellal. Amylose and citronellal form an inclusion complex which results in a single helical structure of amylose. This structu...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/68055 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |