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1999•European Food Research and TechnologyOpen access

Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating

Gülüm Şümnü, Matrid K. Ndife, Levent Bayındırlı

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Key concepts: Sugar, Starch gelatinization, Starch, Differential scanning calorimetry, Food science, Sucrose, Chemistry, Microwave

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