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Effect of different modification techniques on the physicochemical and thermoanalytical properties of wheat and corn starch



Effect of different modification techniques on the physicochemical and thermoanalytical properties of wheat and corn starch



Journal of Tekirdag Agricultural Faculty 3(2): 83-91



This study was conducted to determine changes in swelling, water-holding capacity, gelatinization and thermoanalytical properties of wheat and corn starch treated with 4 different modification methods (pregelatinized, thinned with acid, cross-linked and dextrinized). Modification processes caused significant changes in the physicochemical properties of the starches. The corn starch gelatinized at higher temperature than the wheat starch.

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Accession: 004512482

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