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Viscometric and potentiometric study of high-methoxyl pectins in the presence of sucrose

✍ Scribed by F. Michel; J.-F. Thibault; J.-L. Doublier


Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
654 KB
Volume
4
Category
Article
ISSN
0144-8617

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Differential scanning calorimetry: gelat
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The effect of sucrose and sodium chloride (NaCl) on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The gelatinisation of starch in the presence of low levels of water and high levels of sucrose was studied. The gelatinisation temperature was found to increase