STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07586.x/fullpdf
Reference30 articles.
1. The Isolation of Cereal Starches in the Laboratory
2. The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl Sulphoxide
3. The Characterization of Starch and its Components. Part 2. The Semi-Micro Estimation of the Starch-Content of Cereal Grains and Related Materials
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