The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite.

• 1 January 1996
• journal article
• Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
• Vol. 43  (8) , 880-886
• https://doi.org/10.3136/nskkk.43.880

Abstract

Keywords

• EMULSIFICATING ABILITY
• TAPIOKA STARCHES
• SODIUM HYPOCHLORITE
• OXIDIZED TAPIOKA