International Journal of Food Properties
Volume 25, 2022 - Issue 1
Original Article
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods
Herlina Martaa Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, IndonesiaCorrespondence[email protected]
https://orcid.org/0000-0003-4369-0016View further author information
https://orcid.org/0000-0003-4369-0016View further author information, Yana Cahyanab Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesiahttps://orcid.org/0000-0002-8615-9498View further author information
https://orcid.org/0000-0002-8615-9498View further author information, Sarah Bintanga Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesiahttps://orcid.org/0000-0003-2208-5845View further author information
https://orcid.org/0000-0003-2208-5845View further author information, Giffary Pramafisi Soehermanb Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesiahttps://orcid.org/0000-0001-7317-5918View further author information
https://orcid.org/0000-0001-7317-5918View further author information & Mohamad Djalia Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesiahttps://orcid.org/0000-0001-5104-3009View further author information
https://orcid.org/0000-0001-5104-3009View further author information