Morphology and functional properties of corn, potato and tapioca starches

@inproceedings{Mishra2006MorphologyAF,
  title={Morphology and functional properties of corn, potato and tapioca starches},
  author={Sangeetha Mishra and Tn Rai},
  year={2006}
}
Abstract In this study, morphology and functional properties of commercial native corn, potato and tapioca starches were evaluated. Morphological study with light and scanning electron microscopy revealed that these starches had unique granule characteristics. The starches were observed to be almost insoluble in water at 20 °C but upon heating to 70 °C, they were solubilized in water to an extent of 3.89, 13.49 and 14.36% for corn, potato and tapioca starches, respectively. Among these, corn… CONTINUE READING

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