Chemical Modifications of Starch: Microwave Effect

Table 1

The values of swelling power [28].

Starch source	Swelling power (g/g) [°C]
Normal wheat	18.3–26.6 (100)
Normal potato	1159 (95)
Normal corn	22 (95)
Normal rice	23–30 (95)
Starch (phosphorus content (0.17%)	5.1 (50)
Starch (phosphorus content (0.36%)	3.7 (50)