Thermostimulated current spectroscopy, thermogravimetric analysis, and differential scanning calorimetry (DSC) were used to study starch–water systems with moisture contents of 0–50% (on a total weight basis). DSC enabled the calculation of the amounts of bound and free water. The maximum quantity of bound water was detected for a 30% humidity sample. The existence of interactions between water and starch was proved and found to be weakened for samples containing more than 30% water.
No takes yet. Share an insight, caveat, or question.
Brouillet-Fourmann et al. (2002) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: