Real structure of a partially crystallin
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Ch. Gernat; F. Reuther; G. Damaschun; F. Schierbaum
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Article
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1987
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John Wiley and Sons
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English
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In maltodextrin gels the junction zones of the network are microcrystalline domains consisting of polysaccharide chains. Such microcrystalline aggregates already exist in a 10% maltodextrin solution. If the degree of crystallinity rises above loyo, a gel is formed. In the 25% gel, ISYO of the polysa