DSC measurements at slow ( < 1.0°C min−1) heating speeds reveal a crystallization exotherm in the −4‐−6°C region for starch/water systems. The same exotherm is not observed for other polysaccharides such as guar and is sensitive to chemical modification of the starch sample. The DSC thermograms have been interpreted in terms of three different levels of water organization in the starch matrix.
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Kwak et al. (1988) studied this question.
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