gelatinization

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Pelleting process may gelatinize starch and make it more susceptible to enzymatic digestion, thus improve growth performance (Jensen and Becker, 1965).
The tubes were covered with foil, thoroughly mixed and heated for 10 min in boiling water both to gelatinize the starch, thereafter it was cooled very well.
First he added calcium chloride to samples to gelatinize the starch at room temperature.
Proper cooking of tuwo in the course of its preparation is important as it is believed that this would make the starch component to gelatinize properly thereby make the food product to lose its flour-like taste and assume a new taste of well-cooked and acceptable quality.