Depending on the nature of the swelling agents the potato starch granules swell differently. The way of reaction depends on the hydrolizing, solvatizing, and hydrogen‐linksplitting capacity of the solvent. The differences are explained by a new more detailed structure model of the starch grain. This model consists of a combination of different concepts, taking into account a core‐shell structure, density layers, and cristalline micells.
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Gruber et al. (1973) studied this question.
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