IOP Conference Series: Earth and Environmental Science PAPER • OPEN ACCESS Development of modified starch technology (maltodextrin) from commercial tapioca on semi production scale using oil heater dextrinator To cite this article: Agus Triyono et al 2017 IOP Conf. Ser.: Earth Environ. Sci. 101 012026 View the article online for updates and enhancements. Related content Effect of water volume based on water absorption and mixing time on physical properties of tapioca starch – wheat composite bread I K Prameswari, G J Manuhara, B S Amanto et al. - Water absorption and its effect on the tensile properties of tapioca starch/polyvinyl alcohol bioplastics H Judawisastra, R D R Sitohang, L Marta et al. - Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator Ata Aditya Wardana and Tri Dewanti Widyaningsih - This content was downloaded from IP address 168.151.178.44 on 16/12/2018 at 12:29