Pasting properties of blends of potato, rice and maize starches

Por um escritor misterioso

Last updated 27 setembro 2024

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

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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

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