| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
Factors Affect Pasting & Gelling
Grains
Temperatures of
Gelatinization
Gelatinization Changes
Starch Overview
Starch Paste
Retrogradation
| Retrogradation | to Top |
Retrogradation is the realignment of the amylose and amylopectin and swollen starch granule to form a pocket. Further discussion of gels is available in the area on food dispersions.
|
REFERENCES
REPRINTS, COPIES | to Top |
Updated: Wednesday, December 5, 2007.
OSU Disclaimer.