The proportion of raw and gelatinized starch in many food products is critical in determining texture and digestibility. Gelatinized starch affects food texture by absorbing water, forming a gel or increasing viscosity of solutions. Digestibility is large
Description:
Thesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition -- Member of Committee: Dr. Raja Tannous, Professor, Food Technology and Nut
