Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment
- 31 July 2003
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 17 (4), 487-494
- https://doi.org/10.1016/s0268-005x(03)00020-1
Abstract
No abstract availableKeywords
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