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Physicochemical properties and the functional food potential of resistant sago (Metroxylon sagu) starch type IV produced by phosphorylation/acetylation treatment

Crossref DOI link: https://doi.org/10.1007/s11694-021-01263-4

Published Online: 2022-01-28

Published Print: 2022-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zaman, Siti Aisyah

Kamilah, Hanisah

Seruji, Awang Zulfikar Rizal Awang

Pa’ee, Khairul Faizal

Sarbini, Shahrul Razid https://orcid.org/0000-0002-8420-3256
Funding

Funding for this research was provided by:

Kementerian Sains, Teknologi dan Inovasi (02-01-04-SF1981)

Sarawak Research and Development Council (RDCRG/CAT/2019/26)
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Text and Data Mining valid from 2022-01-28

Version of Record valid from 2022-01-28
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Article History

Received: 19 September 2021

Accepted: 12 December 2021

First Online: 28 January 2022

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