Analysis of additives: Determination of starch

Ng, Mui Chng

dc.contributor.author	Ng, Mui Chng
dc.contributor.editor	Hasegawa, Hiroshi
dc.date.accessioned	2019-08-06T10:02:47Z
dc.date.available	2019-08-06T10:02:47Z
dc.date.issued	1987
dc.identifier.citation	Ng, M. C. (1987). Determination of starch. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-4.1-D-4.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971881586
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5332
dc.description.abstract	Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the starch in a sample are provided.	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Analysis of additives: Determination of starch	en
dc.type	Book chapter	en
dc.citation.spage	D-4.1
dc.citation.epage	D-4.4
dc.subject.asfa	manuals	en
dc.subject.asfa	culture media	en
dc.subject.asfa	analysis	en
dc.subject.asfa	analytical techniques	en
dc.subject.asfa	methodology	en
dc.subject.asfa	chemical analysis	en
dc.subject.asfa	fishery products	en
dc.subject.asfa	Fishery industry	en
dc.subject.asfa	food technology	en
dc.subject.asfa	standards	en
dc.subject.asfa	specifications	en
dc.subject.asfa	Starch	en
dc.subject.asfa	additives	en
dc.subject.asfa	food additives	en
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en