Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size
- 15 June 2004
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 84 (10), 1241-1252
- https://doi.org/10.1002/jsfa.1746
Abstract
No abstract availableKeywords
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