Starch Granules The physical Structure Corn Angular Wheat Spherical Potato Oyster shell
Starch Granules The physical Structure Corn Angular Wheat Spherical Potato Oyster shell
CORN POTATO RICE SAGO TAPIOCA WHEAT
PAs十iNg 十Ha0 十 5
Amsloseagh Q 3 1.PAstin femp Gelntinizntio 2.Hemtins stgs (mny Viseost 3.viscosit nt 95.c 50°c
Time in minutes 0 10 20 30 40 50 60 70 80 18 Potato Corn 14 10 6 Waxy Moize 2 501704904He1do1203°F→1901701503011090 Temperoture,°F From Corn Refiners Association FIG.14.7.VISCOSITY BEHAVIOR OF POTATO,CORN AND WAXY MAIZE STARCH