A Tentative Explanation for the Substantial Rise of the Gelatinization Temperature of Starch by Adding Salt and Hydroxide
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600763783
Reference19 articles.
1. Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water
2. Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules
3. The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
4. Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules
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