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The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as
