Department of Subtropical Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Japan;Health and Longevity Research Laboratory, Integrated Innovation Research Center, University of the Ryukyus, Nishihara, Japan
Department of Subtropical Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Japan
Department of Subtropical Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Japan
Department of Biochemical Science and Technology, Kagoshima University, Kagoshima, Japan.
Copyright © 2014 Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya, Yasuhito Takeda et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Tako, Y. Tamaki, T. Teruya and Y. Takeda, "The Principles of Starch Gelatinization and Retrogradation,"
Food and Nutrition Sciences, Vol. 5 No. 3, 2014, pp. 280-291. doi:
10.4236/fns.2014.53035.