1. State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy Open Access Author: Motwani, Tanuj Title: State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy Graduate Program: Food Science Keywords: starch gelatinizationdielectric spectroscopyrelaxation timerelaxation strength File: Download Motwani_Final_Dissertation_Jan_2010.pdf Committee Members: Ramaswamy C Anantheswaran, Dissertation Advisor/Co-AdvisorRamaswamy C Anantheswaran, Committee Chair/Co-ChairDr John Floros, Committee MemberDr Donald Thompson, Committee MemberMichael T Lanagan, Committee Member