The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method.

Ulyarti U, Lisani L, Surhaini S, Lumbanraja P, Satrio B, Supriyadi S, Nazarudin N

DOI: 10.1007/s13197-021-05134-0
Published: 2022 Mar
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-021-05134-0,
  title = {The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method.},
  author = {Ulyarti U and Lisani L and Surhaini S and Lumbanraja P and Satrio B and Supriyadi S and Nazarudin N},
  year = {2022},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-021-05134-0},
  url = {https://doi.org/10.1007/s13197-021-05134-0}
}

RIS

TY  - JOUR
TI  - The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method.
AU  - Ulyarti U
AU  - Lisani L
AU  - Surhaini S
AU  - Lumbanraja P
AU  - Satrio B
AU  - Supriyadi S
AU  - Nazarudin N
PY  - 2022
JO  - Journal of food science and technology
DO  - 10.1007/s13197-021-05134-0
UR  - https://doi.org/10.1007/s13197-021-05134-0
ER  -

APA

U, U., L, L., S, S., P, L., B, S., S, S., & N, N. (2022). The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method.. Journal of food science and technology. https://doi.org/10.1007/s13197-021-05134-0

Source records

pubmed · retrieved 2026-09-25T20:54:53.449Z