Use of DSC for the Characterization of Starches
نویسنده
چکیده
The cooking, textural and digestive properties of food products containing starch, such as rice, wheat, barley and potatoes, can be significantly affected by the physical transformation known as gelantinization. This refers to the process by which a starch/water system undergoes an order-disorder transition during heating [1]. It is hypothesized that the starch loses its crystallinity during gelantinization.
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