Advanced search
Publication Cover
International Journal of Food Properties Volume 23, 2020 - Issue 1
Submit an article Journal homepage
1,942
Views
4
CrossRef citations to date
0
Altmetric
Original Article

Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin

Subekti HartiningsihDepartment of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
,
Yudi PranotoDepartment of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaCorrespondence[email protected]
&
SupriyantoDepartment of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Pages 1231-1242 | Received 10 Mar 2020, Accepted 02 Jul 2020, Published online: 15 Jul 2020

Reprints and Permissions

This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.

You are not required to obtain permission to reuse this article in part or whole.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.