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Sur la veritable structure du compose USi

✍ Scribed by J. Laugier; P.L. Blum; R. de Tournemine


Publisher
Elsevier Science
Year
1971
Tongue
English
Weight
234 KB
Volume
41
Category
Article
ISSN
0022-3115

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## Abstract The fine structure of potato and maize starch granules has been studied. The action of heat on the swelling of the granules has been examined. Treatment at temperatures up to 150Β°C diminishes the swelling in water although there is an increase in dextrinisation. This phenomenon is attr