Morphological, thermal, rheological and
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Narpinder Singh; Jaspreet Singh; Navdeep Singh Sodhi
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Article
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2002
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John Wiley and Sons
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English
⚖ 234 KB
## Abstract A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparativ