| Display title | Chemistry:Retrogradation (starch) |
| Default sort key | Retrogradation (Starch) |
| Page length (in bytes) | 3,936 |
| Namespace ID | 3022 |
| Namespace | Chemistry |
| Page ID | 235486 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>WikiEditor |
| Date of page creation | 01:55, 26 August 2023 |
| Latest editor | imported>WikiEditor |
| Date of latest edit | 01:55, 26 August 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.
When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate... |
