Effects of Preparation Temperature on Gelation Properties and Molecular Structure of High-Amylose Maize Starch
- 1 July 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (4), 442-446
- https://doi.org/10.1094/cchem.2001.78.4.442
Abstract
No abstract availableKeywords
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