Open AccessCharacteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour
Author(s) -
Rini Hustiany
Publication year - 2017
Publication title -
agroindustrial journal
Language(s) - English
Resource type - Journals
eISSN - 2302-3848
pISSN - 2252-6137
DOI - 10.22146/aij.v3i1.25028
Subject(s) - stearic acid , chemistry , food science , starch , vigna , acylation , organic chemistry , botany , biology , catalysis