Starch Gelatinization and Retrogradation || Food Technology

This vedio explains the starch gelatinization and retrogradation process, constituents of starch amylose and amylopectin and their structure.
#Starch
#starchconstituents
#starchtypes
#starchgelatinization
#retrogradation
#amylose
#amylopectin
#gelatinizationprocess
#retrogradationprocess
#foodtechnologystarchgelatinization
#foodtechnology
#foodscience
#foodtechnologynotes

[@abin_baby_john]

I dont know if you read this comment. But the explanation was very nice. I was searching for this type of explanations. I am a south indian but i understand it very much.but if you could do like this in English it would be much more better and easy to understand for all kinds of people..❤️

[@ankitasingh6923]

Impressive explanation

[@yaghuvendrakumar7971]

Very nice explanation 👍

[@shan86480]

I'm looking such type of concept and I find it thanks dear👍

[@petlover9192]

Thank you so much. For me its more helpfull and easy to understand mate. 😊

[@abbas3380]

Hi I m your 373th subscriber at 2 Am (03/08/21) Btw nice content 👌 keep going

[@rahulthory9519]

Great job

[@bookworm9595]

Thankyou so much Sir 🙏 its all because of you ...whenever I revise some of the topics ..I remind of all the points that you used to put stress on

[@nishakalange2998]

Mam please make more videos on BTech. Food tech courses.

[@yasinbaigmuslimpatti]

Food technology pe flowering stabilizer pe video?

[@suchigarg5616]

Gelation , retrogradation and synergies all are different term

[@samimalik1249]

very nice more videos must be published

[@sheepymeme8280]

good content but the accent is hard to understand, maybe try to speak slower

[@sunilaproudpahadilifestyle8324]

Hi r you Aditi guleriya

[@bookworm9595]

Yes Mam

[@status5140]

Voice 🚫🚫🚫

[@bookworm9595]

What?

[@donalysa]

use more English