Native barley starch and its waxy variety were subjected to chemical modification (esterification with sodium trimetylphosphate) and physical modification (heating at 200°C or microwave radiation). Unmodified starches and their preparations were examined in respect of the phosphorus rand amylose content, reduction and swelling capacities, water solubility, and pasting characteristics. On a basis of the results obtained it was found І that there were differences in some physico-chemical properties between native starch and waxy starch and that the modifications applied caused f further changes in these properties.
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