Pasting properties of blends of potato, rice and maize starches
Por um escritor misterioso
Last updated 08 abril 2025


Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size

Pasting properties of blends of potato, rice and maize starches - ScienceDirect

PDF) Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Full article: Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof - Lemmens - 2021 - Starch - Stärke - Wiley Online Library

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content - Liu - 2021 - International Journal of Food Science & Technology - Wiley Online Library

Cornstarch vs. Potato Starch

Amylograms of individual starches and starch blends: common (CC) and

Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

Structure and functional properties of waxy starches - ScienceDirect

Foods, Free Full-Text

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Polymers, Free Full-Text
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