The examination of starch gelling by microscopy
Author:
- 1 September 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 6 (3) , 273-279
Abstract
Summary: A microscopic method of determining the gelling temperature of starches has been developed. The apparatus is described and some results showing the effects of varying concentrations of sucrose at two pH values on two starches are presented.Keywords
This publication has 1 reference indexed in Scilit:
- An objective method for the measurement of starch gelatinization temperaturesInternational Journal of Food Science and Technology, 1966