Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinati...
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English English |
| প্রকাশিত: |
Wiley-Blackwell
2009
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf |