Thermal analysis of mixtures of wheat flour and potato starches.

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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 a...

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Bibliographic Details
Main Authors:	Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
Format:	Article
Language:	English
Published:	Elsevier 2008
Subjects:	Starch Starch - Studies
Online Access:	http://psasir.upm.edu.my/id/eprint/17377/

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