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Morphology and functional properties of corn, potato and tapioca starches

✍ Scribed by Sangeetha Mishra; T. Rai

Book ID
113627230
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
288 KB
Volume
20
Category
Article
ISSN
0268-005X

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## 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