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Effect of β-cyclodextrin on pasting properties of wheat starch

✍ Scribed by Li, W. D. ;Huang, J. C. ;Corke, H.


Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
43 KB
Volume
44
Category
Article
ISSN
0027-769X

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The melting behaviour of starch-water systems are analysed from the standpoint of the melting point depression of a block copolymer-diluent system, since the major component of starches, amylopectin is a sort of crystalline copolymer. Flory's lattice theory is applied and an equation for the melting