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...

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Bibliographic Details

Main Authors:	Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura-Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
Format:	Article
Language:	en
Published:	Elsevier Inc. 2008
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf http://irep.iium.edu.my/24848/ http://dx.doi.org/10.1016/j.foodhyd.2007.01.003
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