Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture
- 15 May 2002
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 79 (3) , 354-358
- https://doi.org/10.1094/cchem.2002.79.3.354
Abstract
No abstract availableKeywords
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