Effect of water content on the gelatinisation temperature of sago starch
Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water These transitions appear to be due to co-operative effects of water-mediated melting of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111736/3/111736.pdf http://psasir.upm.edu.my/id/eprint/111736/ https://linkinghub.elsevier.com/retrieve/pii/S0144861700003350 |
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