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Effect of sucrose on starch—hydrocolloid interactions

✍ Scribed by V. Sudhakar; R.S. Singhal; P.R. Kulkarni

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
440 KB
Volume
52
Category
Article
ISSN
0308-8146

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## Annealing of native rice starch at a temperature somewhat below its effective glass transition temperature CT'> increased both the gelatinization onset temperature (7") and enthalpy (AH,) to their respective quasi-equilibrium values, due probably to free volume and enthalpy relaxation, but had