Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

Cassava is highly tolerant to harsh climatic conditions and has great productivity on
marginal lands. The supply of cassava starch, the major component of the root, is thus …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The variability in physicochemical, functional, thermal, and pasting properties of flours from
five desi (PBG-1, PDG-4, PDG-3, GL-769 and GPF-2) and one kabuli type (L-550) chickpea …

Starch is the second most abundantly available natural polymer in the world, after cellulose.
If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw …

Thermal, mechanical and barrier properties of corn, cassava and yam starch films were
determined and the behavior of these three starches films under a controlled storage (64 …

Starch is a major carbohydrate easily extractable from various native sources, like potato,
maize, corn, wheat, etc, which finds wide application in various food and non food industries …

Annealing is a hydrothermal treatment that changes the physicochemical properties of
starches by improving crystalline perfection and by facilitating interactions between starch …

Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy
(glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible …

Flours and starches isolated from traditional tubers and roots grown in Indonesia have
physical and chemical properties suitable for certain food applications. Compared to other …