We do not have a specific method for starch gelatinisation measurement, however our starch damage method works on this type of principle. The damaged starch granules hydrate and swell and are susceptible to hydrolysis by fungal alpha-amylase.
Was this article helpful?
That’s Great!
Thank you for your feedback
Sorry! We couldn't be helpful
Thank you for your feedback
Feedback sent
We appreciate your effort and will try to fix the article