The view that starch exhibits ionic features is applied to the process used to make ungelatinized starch derivatives. This leads to some simple experiments, which reveal the validity of that theory. The statement that the anions are the actual gelatinizing agents is substantiated by experimental evidence.
No takes yet. Share an insight, caveat, or question.
B. J. Oosten (1990) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: