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      Modification of Tapioca Starch by Open-pan Dry Heating 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      เขมจิราณัฐ ชัชวาลย์ (Silpakorn University, 12/7/2019)
      In cooking of some foods, starches may be roasted in open containers, e.g., pot or pan, before being used as an ingredient.  This dry heating is considered as a physical starch modification process to improve the starch ...

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