“…The extent and yield of cross‐linking of starch are often difficult to measure chemically, and hence, physical properties measurement is usually preferred. [ 22,26 ] There are some physical indications like changes in starch swelling and solubility, pasting curves, sedimentation volume, optical clarity, and fluidity, which can be taken as indirect measures of cross‐linking extent. [ 22,23 ] In the current contribution, the existence of a concomitant role of tartaric acid (or tartaric acid derivatives formed in situ) as cross‐linking agents of modified starches was evaluated indirectly in terms of starches solubility in DMSO (a solvent of common use for native and esterified starches), swelling power, resistance to the action of amylase enzymes, and gelatinization behavior.…”