Work

Characteristics of butyrylated arenga starch prepared at different reaction time and butyric anhydride concentration

Year: 2012

Type: article

Source: International Food Research Journal

Authors: Abdul Rahim, Haryadi Haryadi, Muhammad Nur Cahyanto, Yudi Pranoto

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W222857375

FWCI: 0.264

Cites: 30

Cited by: 10

Related to: 20