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Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating

M. Ndife ; G. Summu ; L. Bayindirh | 1998

Wheat, corn and rice starch dispersions having water-starch ratios of 1.0:1.0, 1.5:1.0 and 2.0:1.0 (w/w) were heated in a microwave oven for 15 to 30 s and the degree of gelatinization was determined by differential scanning calorimetry. During [...]

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