Pasting properties of blends of potato, rice and maize starches
Por um escritor misterioso
Last updated 20 fevereiro 2025
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Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties
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Full article: Rheological, pasting, and structural properties of potato starch by cross-linking
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Foods, Free Full-Text
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High-amylose maize starch: Structure, properties, modifications and industrial applications - ScienceDirect
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Physicochemical properties of potato, sweet potato and quinoa starch blends - ScienceDirect
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Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch - Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa
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Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures
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PDF) Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch
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Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
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Clean label starch: production, physicochemical characteristics, and industrial applications
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Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods, Food Production, Processing and Nutrition
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Paste viscograms of native waxy maize, hydroxypropylated (HP) waxy
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Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties
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PDF) Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour
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PDF] Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava
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