RVA profile of different starch blends.

Development and Quality Evaluation of Noodles Supplemented with Germinated Horse Gram Flour

Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures - ScienceDirect

RVA curves of potato and rice starch blends. A1-A3, HARS, LARS, and WRS

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels - Food & Function (RSC Publishing) DOI:10.1039/D2FO00697A

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - Beech - 2022 - International Journal of Food Science & Technology - Wiley Online Library

RVA profiles of rice starches.

Characterisation and utilisation of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Frontiers Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit

PDF] Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco-Amylo-Graph and the Rapid Visco Analyser