Citation
Mohd. Azemi Mohd. Noor, . and M. Nurul Islam, . and Abd. Karim Alias, . (1995) Application of modified starches in food formulation. [Proceedings Paper]
Abstract
Modified starches were developed to overcome some of the undesirable inheritance functional properties of native starches. As a major ingredient in many food formulations, depending on the type of modification, modified starches may enhanced the quality of processed foods in particular the functional and organoleptic properties. This paper will examine the role of modified starches as an ingredient in food formulation.
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Abstract
Modified starches were developed to overcome some of the undesirable inheritance functional properties of native starches. As a major ingredient in many food formulations, depending on the type of modification, modified starches may enhanced the quality of processed foods in particular the functional and organoleptic properties. This paper will examine the role of modified starches as an ingredient in food formulation.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | modified starches |
| AGROVOC Term: | starch |
| AGROVOC Term: | ingredients |
| AGROVOC Term: | processed foods |
| AGROVOC Term: | food processing |
| AGROVOC Term: | food technology |
| AGROVOC Term: | organoleptic properties |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 20 Nov 2025 03:33 |
| Last Modified: | 20 Nov 2025 03:33 |
| URI: | http://webagris.upm.edu.my/id/eprint/1523 |
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