Changes in wheat and potato starches induced by gamma irradiation: A comparative macro and microscopic study
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DOI: 10.1080/10942912.2016.1213740
Abstract: ABSTRACT Wheat and potato starches were treated by gamma irradiation (0, 3, 5, 10, 20, 35, and 50 kGy). Apparent amylose content, gelatinization maximum consistency, swelling power, viscosity, and textural parameters decreased in potato and… read more here.
Keywords: irradiation; gamma irradiation; potato; wheat potato ... See more keywords