Effect of moisture on hydrothermal modification of yam Dioscorea hispida Dennst starch
Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a decrease in swelling power and amylose leaching, and an increase in ge...
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2018
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| 在線閱讀: | https://repository.li.mahidol.ac.th/handle/123456789/22909 |
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