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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2008
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