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- Ziobro, Rafał, et al. Show all 6 Authors
- International agrophysics 2017 v.31 no.3 pp. 357-365
- amylose; freeze drying; gelatinization; grains; modified starch; molecular weight; pastes; porosity; scanning electron microscopy; solubility; viscosity; water binding capacity
- ... The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which re ...