Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference48 articles.
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4. Degree of gelatinisation of cooked rice;Birch;Starch,1973
5. Gelatinization of low water content wheat starch–water mixtures. A combined study by differential scanning calorimetry and light microscopy;Burt;Starch,1983
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