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The Constitution of Corn Starch Dextrin 1

โœ Scribed by Geerdes, J. D.; Lewis, Bertha A.; Smith, F.


Book ID
126330030
Publisher
American Chemical Society
Year
1957
Tongue
English
Weight
589 KB
Volume
79
Category
Article
ISSN
0002-7863

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Corn starch has been dextrinized at a bath temperature of 121 '-213 OC. In certain cases, the moisture content o f the starch was reduced to 2010 before it was subjected to dextrinization. Under the various conditions of dextrinization, the changes that take place in the properties of starch such as

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