Physicochemical properties of potato, sweet potato and quinoa starch blends

Volume: 100, Pages: 105278 - 105278
Published: Mar 1, 2020
Abstract
Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends ranged from 0 to 100%. Rheological and thermal...
Paper Details
Title
Physicochemical properties of potato, sweet potato and quinoa starch blends
Published Date
Mar 1, 2020
Volume
100
Pages
105278 - 105278
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