M01333
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The mocaf was characterized and compared with wheat flour, cassava flour, and tapioca flour, in terms of amylose and amylopectin contents, and mass reduction
This researh aim was to evaluate the effect of the drying temperatures (80°C, 90°C and 100°C)on the amylose, resistant starch, and in vitro starch digestibility of
Finally, the modified carbon paste electrode was tested in 7 samples such as rice flour, glutinous rice flour, tapioca starch, wheat flour, corn starch and gluten- free corn starch for
Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas.. Maejo International Journal of Science and Technology,
Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas/ Maejo International Journal of Science and Technology
Canadian low, Canadian high, English bread and Viking strong flours are hard wheat flour with 6 – 8% of damaged starch whereas Resolute flour is soft flour with 3 – 5% damaged starch..
Innovative alternative flour creation; potato peel flour, potato starch, avocado seed flour, a mixture of kamut and wheat flour plus glucomannan, jackfruit seed flour, seed meal, and
Resistant starch content and in vitro starch digestibility of cookies made with Batu banana flour There were significant differences in the mean content of resistant starch as a
