Research Objective

Project Description

To characterize the functionality of blends of pea starch with corn, waxy corn, high amylose corn and potato starch.


Some native, pregelatinized and heat-moisture-treated blends of pea starch and corn, waxy corn, high-amylose corn or potato starch may possess interesting and potentially valuable functionality for food and non-food applications without a requirement for chemical modification.

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