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Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures

K. Morikawa ; K. Nishinari | 2000

The effects of the degree of modification and heating temperature on the physico-chemical properties of hydroxypropylated phosphate cross-linked potato starch (HPS) on gelatinization were studied by heating differential scanning calorimetry (DSC[...]

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