Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (9...

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Bibliographic Details
Main Authors: Rungtiwa Wongsagonsup, Thamonwan Pujchakarn, Suparat Jitrakbumrung, Weerawut Chaiwat, Asira Fuongfuchat, Saiyavit Varavinit, Somsak Dangtip, Manop Suphantharika
Other Authors: Mahidol University
Format: Article
Published: 2018
Subjects:
Chemistry
Materials Science
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/33670
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Institution: Mahidol University

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https://repository.li.mahidol.ac.th/handle/123456789/33670

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