Thermal analysis of mixtures of wheat flour and potato starches.
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...
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Main Authors: | Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2008
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Online Access: | http://psasir.upm.edu.my/id/eprint/17377/ |
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