Sodium sulphite and sodium thiosulphate brought about decrease in swelling volume of cassava starch at very low concentrations (, 0.01%) of the salts =-=[4, 5]-=-. Various ionic and non-ionic water-soluble salts were reported to affect the gelatinisation temperature, hot paste stability and...
Sodium sulphite and sodium thiosulphate brought about decrease in swelling volume of cassava starch at very low concentrations (, 0.01%) of the salts =-=[4, 5]-=-. Various ionic and non-ionic water-soluble salts were reported to affect the gelatinisation temperature, hot paste stability and...
Sodium sulphite and sodium thiosulphate brought about decrease in swelling volume of cassava starch at very low concentrations (, 0.01%) of the salts =-=[4, 5]-=-. Various ionic and non-ionic water-soluble salts were reported to affect the gelatinisation temperature, hot paste stability and...