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January 1, 1984C R C Critical Reviews in Food Science and Nutrition

Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization

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Authors

DLDaryl LundRutgers, The State University of New JerseyKLKlaus LorenzCarbon180

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Lund et al. (1984) studied this question.

synapsesocial.com/papers/6a9624968f6ed4e0f89feaaahttps://doi.org/10.1080/10408398409527391
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°C1971 · 140 citations
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  4. 4Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat Starch1981 · 107 citations
  5. 5The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato Starch1943 · 287 citations