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Retrogradation kinetics, effect

Figure 8.13 Effect of added sugars on retrogradation kinetics (G, AH) ofwaxy maize starch gels at a weight ratio of starch sugar water of 1.0 O.S 1.5 w/w.162... Figure 8.13 Effect of added sugars on retrogradation kinetics (G, AH) ofwaxy maize starch gels at a weight ratio of starch sugar water of 1.0 O.S 1.5 w/w.162...
Figure 8.16 Effect of moisture content on retrogradation kinetics of starch in starch gels or bread 1 wheat starch gels stored at 4°C for 14 days 175 2, 3 and 4 correspond to wheat starch gels, bread and bread with 0.5% monoglyceride, respectively, stored at 25°C for seven days.178... Figure 8.16 Effect of moisture content on retrogradation kinetics of starch in starch gels or bread 1 wheat starch gels stored at 4°C for 14 days 175 2, 3 and 4 correspond to wheat starch gels, bread and bread with 0.5% monoglyceride, respectively, stored at 25°C for seven days.178...
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Retrograde

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