CyTA - Journal of Food
Volume 19, 2021 - Issue 1
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Research Article
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch
Mohd Alhafiizh Zailania Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia;b Centre for Pre-University Studies, Universiti Malaysia Sarawak, Kota Samarahan, Malaysiahttps://orcid.org/0000-0003-3629-5456View further author information
, Hanisah Kamilaha Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia;c Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
, Ahmad Husainid Department of Molecular Biology, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan, MalaysiaView further author information
& Shahrul Razid Sarbinia Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia;c Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaCorrespondence[email protected]
https://orcid.org/0000-0002-8420-3256View further author information
https://orcid.org/0000-0002-8420-3256View further author information
Pages 596-605
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Published online: 28 Jun 2021
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