Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry
The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during D