Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches
The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starc...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2019-09-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/800009 |
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