DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.

DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.

Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first peak...

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Bibliographic Details
Main Authors: Sarker, Md. Zaidul Islam, Absar, Nurul, Kim, Sun Ju, Suzuki, Tatsuro, Karim, A. A., Yamauchi, Hiroaki, Noda, Takahiro
Format: Article
Language:English
Published: Elsevier 2008
Online Access:http://psasir.upm.edu.my/id/eprint/14145/

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