ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Gelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air-tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06440.x
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