Pasting properties of blends of potato, rice and maize starches
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Last updated 21 setembro 2024
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Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content - Liu - 2021 - International Journal of Food Science & Technology - Wiley Online Library
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Amylograms of tapioca starch and normal rice and potato starch blends.
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Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties
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