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

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 68-73

  Zaidul, I S M ^a   Absar, N ^a   Kim, S J ^a   Suzuki, T ^a   Karim, A A ^b   Yamauchi, H ^a   Noda, T ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Gelatinization temperature; Substitution; Tuber and root starches; Wheat flour

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; STARCH; THERMAL EFFECTS;

GELATINIZATION TEMPERATURE; SUBSTITUTION; TUBER AND ROOT STARCHES; WHEAT FLOUR;

GRAIN (AGRICULTURAL PRODUCT);

DIOSCOREA ALATA; DIOSCOREA BULBIFERA; IPOMOEA BATATAS; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 36248957608     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.011     Document Type: Article

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