Effect of Alum Treatment on Functional Properties of Cassava Starch
M. O. Adedokun & O. A. Adedokun · Asian Food Science Journal · 2018
Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10m...
Open access
Research Article
10.9734/AFSJ/2018/44819