DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mon
