The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
- 5 March 1998
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 35 (3-4), 119-134
- https://doi.org/10.1016/s0144-8617(97)00247-6
Abstract
No abstract availableKeywords
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