Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches - ScienceDirect

This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) sta…

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

Pasting properties of blends of potato, rice and maize starches - ScienceDirect

Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties - ScienceDirect

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content - ScienceDirect

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region - ScienceDirect

Frontiers Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Starch noodles: History, classification, materials, processing

Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes - ScienceDirect

Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value - ScienceDirect

Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch - ScienceDirect