Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide
The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as at 8 MPa N-2 and the gelatinization degree observed by light microscopy. The results showed that both pressure and supercritical fluid affected the
