𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Herstellung von Kartoffelpräserven in Kartoffelstärkefabriken

✍ Scribed by Wilhelm Jany

Book ID
104596791
Publisher
John Wiley and Sons
Year
1952
Tongue
English
Weight
419 KB
Volume
4
Category
Article
ISSN
0038-9056

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✍ P. Neumayer 📂 Article 📅 1953 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB

## 1. Potato starch receives by ester-bonded phosphate groups the character of a poly-electrolyte. ## 2. The cations of the amylopectine-phosphate are exchangeable and of great influence on gelation of potato starch. Monovalent cations increase hot viscosity considerably, whereas higher t d e n t