The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method

• Main Authors: Ulyarti, U., Lisani, L., Surhaini, S., Lumbanraja, P., Satrio, B., Supriyadi, S., Nazarudin, N.
• Format: Article PeerReviewed
• Language: English
• Published: Springer 2022
• Subjects: Animal Reproduction
• Online Access: https://repository.ugm.ac.id/283653/1/the-aplication.pdf; https://repository.ugm.ac.id/283653/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85106242391&doi=10.1007%2fs13197-021-05134-0&partnerID=40&md5=0eb8c71a7fd824f01ca22e48bba69fc9
• Institution: Universitas Gadjah Mada

Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granule...