Effect of CaCl<sub>2</sub>-Induced Surface Gelatinization on Enzymatic Porous Starch.

Foods · 2025 · PMC12732018 · PMID 41464928

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a decreasing trendno p-value reported

In addition, the enthalpy of starch showed a decreasing trend with the surface gelatinization treatment ( Table 1 ).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Effect of CaCl&lt;sub&gt;2&lt;/sub&gt;-Induced Surface Gelatinization on Enzymatic Porous Starch.

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Effect of CaCl<sub>2</sub>-Induced Surface Gelatinization on Enzymatic Porous Starch.