| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601759 | Carbohydrate Polymers | 2013 | 10 Pages |
Abstract
⺠Four patterns of crystallinity disruption during starch heating were proposed. ⺠The gelatinization began on the proximal or distal surface of the eccentric hilum. ⺠The gelatinization began from the hilum or surface of the central hilum granule. ⺠The uneven distribution of amylose in starches resulted in the different patterns.
Related Topics
Physical Sciences and Engineering
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Authors
Canhui Cai, Cunxu Wei,