Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersions
1981
Holmes, Zoe Ann | Soeldner, Al
Corn and wheat starch-water dispersions were analyzed using scanning electron micrographs for the effects of heating rate, freezing, and reheating on the starch granules. Variations were noted for both types of starch in all conditions tested and are illustrated with selected photographs. The sensitivity of starch-water dispersions to time-temperature factors needs further investigation.
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