NALT

Preferred term

gelatinization temperature

Topic

The temperature threshold at which gel formation is observed during processing. May be applied to the temperature at which starch in a rice grain begins to swell as water is absorbed, therefore determining cooking time.

temperature

gel temperature
gelation temperature
gelling temperature

Field 001 in MARC Authority Format

67187

Spanish

temperatura de gelatinización

URI

https://lod.nal.usda.gov/nalt/208950

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Created 1/9/14, last modified 7/6/17