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Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 degrees C



Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 degrees C



Carbohydrate Polymers 63(1): 82-88



Corn, wheat, and potato starches were annealed at 20 and 50 degrees C, and the gelatinization phenomena were observed with differential scanning calorimetry (DSC). Amylose content and amylopectin chain length distribution were not changed by the annealing treatment.

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Accession: 004416396

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DOI: 10.1016/j.carbpol.2005.08.004


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