DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.

Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first peak...

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Bibliographic Details
Main Authors: Sarker, Md. Zaidul Islam, Absar, Nurul, Kim, Sun Ju, Suzuki, Tatsuro, Karim, A. A., Yamauchi, Hiroaki, Noda, Takahiro
Format: Article
Language:English
Published: Elsevier 2008
Online Access:http://psasir.upm.edu.my/id/eprint/14145/
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Institution: Universiti Putra Malaysia
Language: English
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