The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
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DOI: 10.3390/foods9020182
Abstract: Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal,… read more here.
Keywords: flours used; maize starch; high amylose; starches flours ... See more keywords