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| | Starch, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR |
 | | Wheat Starch Viscosity, Corn Starch Viscosity, Corn Starch Gelatinization, Corn Starch Translucent, Corn Starch Microscopy, Wheat Starch Gelatinization, Wheat Starch Translucent, Wheat Starch Microscopy, Stormer Viscometer |
 | | Nature of starch in spaghetti at different stages of processing and the degree of gelatinization at various stages of cooking was studied using the ratio of birefringent to non-birefringent as the indication of the degree of gelatinization. |
 | | Starches were studied to determine the rate of formation in corn endosperm and to study the physical and chemical properties of starch granules at different stages of maturity. |
| food.oregonstate.edu /starch (11325 words) |
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