Starch Gelatinization: A Morphological Study of Triticeae and Other Starches
- 1 January 1982
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 34 (7) , 221-223
- https://doi.org/10.1002/star.19820340703
Abstract
Scanning electron microscopy has been used to study the swelling properties of potato, maize, rye, barley, field bean and oat starch in terms of morphological changes during heating in aqueous suspension. It is shown that starches from the endosperm of the Triticeae (wheat, barley and rye) studied here share a common mode of swelling which differs from the other starches examined.This publication has 6 references indexed in Scilit:
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- Scanning Electron Microscopy Studies of Wheat, Potato and Corn Starch during GelatinizationStarch ‐ Stärke, 1973
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