Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures
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چکیده
منابع مشابه
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
The physicochemical, thermal, pasting and gel textural properties of corn starches from different corn varieties (African Tall, Ageti, Early Composite, Girja, Navjot, Parbhat, Partap, Pb Sathi and Vijay) were studied. Amylose content and swelling power of corn starches ranged from 16.9% to 21.3% and 13.7 to 20.7 g/g, respectively. The enthalpy of gelatinization (DHgel) and percentage of retrogr...
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ژورنال
عنوان ژورنال: Starch - Stärke
سال: 2005
ISSN: 0038-9056,1521-379X
DOI: 10.1002/star.200400349