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Gelatinization characteristics of some starches, studied by differential scanning calorimetry



Gelatinization characteristics of some starches, studied by differential scanning calorimetry



Journal of the Korean Society of Food and Nutrition 17(2): 144-148



Differential scanning calorimetry was used to examine the gelatinization characteristics of defatted rice, corn, wheat and potato starches, and of non-defatted rice and wheat starches, at heating rates of 5-15 degrees C/min. Gelatinization temp. of defatted rice and wheat starches were 4-5 degrees lower than those of non-defatted equivalents. Increases in heating rate increased gelatinization enthalpy of various starches.

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Accession: 002116350

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