The gelatinization temperature of crosslinked potato starch suspended in water was measured as a function of the water content of the sample. The resultant data were analysed using the thermo‐dynamic theory of melting in polymer‐diluent systems. The dependence of the values of the thermodynamic parameters so obtained on the procedure used to analyse the data is discussed. Differences between gelatinization and melting transitions in synthetic polymer‐organic diluent mixtures are considered.
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J. Lelièvre (1985) studied this question.
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