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Potato starch has an alkali number of approximately 7 while values for the A and B fractions are 10 and 6, respectively. Hence there must be positive structural differences between the A-fractions of corn and potato starches. Alkali lability and ferricyanide reducing values indicate a larger molecular weight for the linear component of potato starch. [Pg.267]

See other pages where Starch ferricyanide number is mentioned: [Pg.294] [Pg.273] [Pg.274] [Pg.372] [Pg.273] [Pg.649]

See also in sourсe #XX -- [ Pg.47 , Pg.294 , Pg.296 ]

See also in sourсe #XX -- [ Pg.294 , Pg.296 ]