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Figure 8
(a) Viscosity profile measured for the native tapioca starch in the thermal treatment indicated. The grey zone marks the onset increase of viscosity between 339 and 347 K. (b) Correlated structure and viscosity changes in the heating (gelatinization) process, marked with Ton, Tin and Trup for characteristic transitions.

Volume 1| Part 6| October 2014| Pages 418-428
ISSN: 2052-2525