Pasting properties of blends of potato, rice and maize starches

Pasting properties of starch from various plant sources.

Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

PDF) Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

Pasting properties of blends of potato, rice and maize starches - ScienceDirect

Cornstarch vs. Potato Starch

PDF) Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

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Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

High-amylose maize starch: Structure, properties, modifications and industrial applications - ScienceDirect

PDF) Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation

Development of non-linear prediction model for starch blending - ScienceDirect

Paste viscograms of native waxy maize, hydroxypropylated (HP) waxy