“…In contrast, Sablani et al (2004Sablani et al ( , 2007 reported that several physical properties were not related to M 0 C. In light of these findings, M 0 C has been of considerable interest. Recently, Sato et al (2010) concluded that the multilayer water content (MC) had a major influence on gelatinization, but M 0 C also influences it, due to the simple linear relationship observed between M 0 C and MC for starch products made from different ratios of added water and butter (experimentally prepared products, EPP). Different types of starch products that are of interest for use should be compared with this starch product EPP model.…”