1974
DOI: 10.1002/star.19740260604
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Effect of Gamma Irradiation on Egyption Sweet Potato Starch

Abstract: Results showed that treatment of sweet potato starch with different doses of gamma irradiation caused increase in starch acidity and reducing sugars as well as molecular degradation, occurred as a result of the marked decrease in viscosity and intrinsic viscosity and water absorption while the solubility increased.

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Cited by 13 publications
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“…The decreased swelling power led to the increased starch solubility in water. Thus, the increase in irradiation dose was responsible for the increased starch solubility in water, and many researchers reported this connection as being associated with starch molecular degradation by irradiation [34,[36][37][38].…”
Section: Water Uptakementioning
confidence: 99%
“…The decreased swelling power led to the increased starch solubility in water. Thus, the increase in irradiation dose was responsible for the increased starch solubility in water, and many researchers reported this connection as being associated with starch molecular degradation by irradiation [34,[36][37][38].…”
Section: Water Uptakementioning
confidence: 99%