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...
| Hauptverfasser: | , , , , , , |
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| Format: | Artikel |
| Sprache: | English English |
| Veröffentlicht: |
Wiley-Blackwell
2009
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| Online Zugang: | 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 |