Carboxymethyl Konjac Glucomannan from Konjac Flour: The Effect of Media and Temperature on Carboxymethylation Rate

Distantina, S; Kaavessina, M; Fadilah; Putrie, AS; Novianti, I

Distantina, S (reprint author), Univ Sebelas Maret, Fac Engn, Dept Chem Engn, Jl Ir Sutami 36 A, Surakarta 57126, Indonesia.

3RD INTERNATIONAL CONFERENCE ON INDUSTRIAL, MECHANICAL, ELECTRICAL, AND CHEMICAL ENGINEERING, 2018; 1931 ():

Abstract

To increase the solubility of porang flour or konjac flour in the water, the konjac flour was modified chemically into carboxymethyl konjac-glucomanna......

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