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The examination of starch gelling by microscopy
Author(s) -
FREKE C. D.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01615.x
Subject(s) - starch , sucrose , chemistry , microscopy , food science , chromatography , chemical engineering , optics , physics , engineering
Summary A microscopic method of determining the gelling temperature of starches has been developed. The apparatus is described and some results showing the effects of varying concentrations of sucrose at two pH values on two starches are presented.