A study was made of the effects of heating rate and sample size on differential scanning calorimetry traces of aqueous suspensions containing 50% (w/w) rice starch. The variation in the thermal profiles so obtained was due to changes in the resolution of the instrument. Thus, the biphasic traces that characterise the gelatinization of starch at intermediate water levels are not due to polymer recrystallization as has been suggested elsewhere.
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Liu et al. (1991) studied this question.
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