Assertion: starch | /r/HasAspect | a gelatinisation temperature
Facets:
Source sentences:
text: On the one hand, the books state that starches have a gelatinisation temperature which can vary, but which is always less than 100 C. (The chemical process is described and it would seem clear that this process takes only a few minutes to achieve the thickening of a starch slurry as it is heated).