solubility, past clarity, freeze thaw stability, peak viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than starches extracted from water chestnuts of the Wular and the Anchar Lakes.
solubility, past clarity, freeze thaw stability, peakviscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness thanstarches extracted from water chestnuts of the Wular and the Anchar Lakes.