The effect of sugars on the gelatinisation of starch
By P. Perry, A. Donald. 2002
144 citations recorded by the source corpus.
Subfields: Biomaterials, Biotechnology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/53c3274038b4cc84dadfd8d0538b726254804207
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In Biomaterials
In Nutrition and Dietetics
Citations in the corpus
- Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects (2009, background): “[53,64] It has been proposed that upon reduction of available water, a point is reached at which the limited extent of starch granule swelling is insufficient to disrupt the starch granule completely.”