Thermal analysis of mixtures of wheat flour and potato starches.

• المؤلفون الرئيسيون: Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
• التنسيق: مقال
• اللغة: English
• منشور في: Elsevier 2008
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/17377/

Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch a...