The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour
Asranudin Asranudin, Holilah Holilah, Andi Noor Kholidha Syarifin, Adi Setyo Purnomo, Ansharullah Ansharullah, Ahmad Fudholi
Topics & Concepts
CrystallinityMoistureSwellingSolubilityFourier transform infrared spectroscopyChemistryStarchAbsorption of waterFood scienceAutoclaveResistant starchSwelling capacityNuclear chemistryMaterials scienceChemical engineeringCrystallographyOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology