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...

Full description

Saved in:
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:
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/33670
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Mahidol University