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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...

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Bibliographic Details
Main Authors: Abd Elgadir, M., Bakar, Jamilah, Sarker, Zaidul Islam, Abdul Rahman, Russly, Ali Abbas, Kassim, Mat Hashim, Dzulkifly, Karim, Roselina
Format: Article
Language:English
English
Published: Wiley-Blackwell 2009
Online Access: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
http://psasir.upm.edu.my/id/eprint/17383/
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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
http://psasir.upm.edu.my/id/eprint/17383/

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