Gelatinization: Difference between revisions
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Gelatinization is the physical breakup and dispersal of starch molecules in water, making them more accessible to enzymatic attack. | Gelatinization is the physical breakup and dispersal of starch molecules in water, making them more accessible to enzymatic attack. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:30, 20 January 2007
Gelatinization is the physical breakup and dispersal of starch molecules in water, making them more accessible to enzymatic attack.