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Rheological properties of sweet potato starch before and after denaturalization

✍ Scribed by Xiao, Hua-xi ;Lin, Qin-lu ;Xia, Xin-jian ;Li, Li-hui ;Lin, Li-zhong ;Wu, Wei-guo

Book ID
107507086
Publisher
Chinese Electronic Periodical Services
Year
2008
Tongue
English
Weight
260 KB
Volume
15
Category
Article
ISSN
1005-9784

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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