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2020•International Journal of Biological MacromoleculesRequires access

Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends

Digambar Kankate, S.G. Panpalia, K. Jayaram Kumar, John F. Kennedy

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Key concepts: Starch, Crystallinity, Amylose, Potato starch, Food science, Excipient, Chemistry, Modified starch

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Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends — Research Paper | ScholarLens