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

• المؤلفون الرئيسيون: Rungtiwa Wongsagonsup, Thamonwan Pujchakarn, Suparat Jitrakbumrung, Weerawut Chaiwat, Asira Fuongfuchat, Saiyavit Varavinit, Somsak Dangtip, Manop Suphantharika
• مؤلفون آخرون: Mahidol University
• التنسيق: مقال
• منشور في: 2018
• الموضوعات: Chemistry; Materials Science
• الوصول للمادة أونلاين: https://repository.li.mahidol.ac.th/handle/123456789/33670

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...