On the variation of physicochemical properties of starch samples treated by microwave radiation |
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| Authors: | T. V. Shevchenko E. A. Kondratov E. V. Ul’rich A. M. Popov V. S. Lobanova I. O. Tokmakova |
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| Affiliation: | 1. Kemerovo Technological Institute of Food Industry, Kemerovo, Russia
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| Abstract: | Acid-base properties of potato starch suspensions, unirradiated and exposed to microwave radiation, and also comparative structural and mechanical properties of their cooked gels were studied by the methods of electronic photography of starch grains, direct potentiometry, and potentiometric titration. |
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