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A series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste viscosities at 40° were also determined. The results were compared with those obtained from a commercial sample of oxidised maize starch.
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B. H. Thewlis (1963) studied this question.
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