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Changes in potato starch quality during growth

โœ Scribed by D. H. Christensen; Marianne H. Madsen


Book ID
112738193
Publisher
Springer
Year
1996
Tongue
English
Weight
394 KB
Volume
39
Category
Article
ISSN
1871-4528

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Using a synchrotron source, in situ small-and wide-angle X-ray studies of the gelatinization of 40% potato starch slurries were carried out. By determining how the crystallinity index changes with temperature, it is possible to follow the destruction of the crystals. Fitting the (100) peak of the st