Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities
- 1 January 1981
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 33 (7) , 235-240
- https://doi.org/10.1002/star.19810330705
Abstract
The foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.This publication has 9 references indexed in Scilit:
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