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Evaluation of Differential Scanning Calorimetry as a Potential Methodology to Assess Starch Gelatinization in Commercial Poultry Diets Thermally Processed under Multiple Retention Time and Temperature Combinations
Spencer, Lindsey (2019-08-03) ETD File Embargoed
Starch is known to gelatinize in the presence of heat and water during thermal processing; thus, causing the unraveling of the starch granule. The occurrence of starch gelatinization in diets having high inclusions of ...