PHYSICO-CHEMICAL PROPERTIES OF LIPID-FREE CEREAL STARCHES
โ Scribed by KLAUS LORENZ
- Book ID
- 108801460
- Publisher
- Institute of Food Technologists
- Year
- 1976
- Tongue
- English
- Weight
- 381 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.
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Wheat, corn and waxy corn starches of intermediate moisture content (30%) were subjected to microwave processing and the effect of microwave radiation on physico-chemical properties and structure of cereal starches was studied. The experimental starches were examined by the Brabender rheological met
## 2 Materials and Methods Starch was isolated from cassava flour (60 g) obtained from roots of four genotypes (TMS 30572, TMS 81/00110, TMS 91934 and TMS 30555) grown at the International Institute of Tropical Agriculture (IITA) in Ibadan (Nigeria). More data on the planting, harvesting and proces