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On the applicability of Flory–Huggins theory to ternary starch–water–solute systems |
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| Authors: | Edwin Habeych Xiaojing Guo Jeroen van Soest Atze Jan van der Goot Remko Boom |
| Affiliation: | aFood Process Engineering Group, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands |
| Abstract: | |
| Keywords: | Starch Gelatinization and melting Flory– Huggins equation Glucose Glycerol |
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