Thermal Properties of Corn Starch Extracted with Different Blending Methods: Microblender and HomogenizerCereal Chemistry
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AbstractThermal properties of starch can be evaluated by using differential scanning calorimetry (DSC). DSC generates data of the thermal parameters of starch, such as onset temperature (To), peak temperature (Tp), and enthalpy of gelatinization (∆H). These parameters may help determine the functionality of specific starches and, therefore, their utility in the food industry. Thermal properties of corn starch can also be used as criteria for selection of desirable lines for breeding purposes to obtain starch with specific properties useful in industry (Meuser et al 1989).
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Citation InformationK. M. Krieger, Susan A. Duvick, Linda M. Pollak and Pamela J. White. "Thermal Properties of Corn Starch Extracted with Different Blending Methods: Microblender and Homogenizer" Cereal Chemistry Vol. 74 Iss. 5 (1997) p. 553 - 555
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