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Relaxation times of water molecules in binary potato starch gels with Arabic, carob, guar, karaya, and xanthan gums as well as ι and κ-carrageenans were measured. On heating 5% aqueous suspension of potato starch up to 55°C, relaxation times T 1 and T 2 increased, that is, molecular dynamics of water molecules rose as the consequence of producing disorder in solution on elevating temperature...
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