Effect of isolation methods on the crystalline, pasting, thermal properties and antioxidant activity of starch from queen sago (Cycas circinalis) seed
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DOI: 10.1007/s11694-019-00135-2
Abstract: Crystalline, pasting and thermal properties and antioxidant activity of starch isolated from queen sago seed by using different isolation methods such as water steeping, alkali steeping and enzymatic extraction methods were evaluated. The properties studied… read more here.
Keywords: antioxidant activity; seed; queen sago; isolation methods ... See more keywords