The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A‐ and B‐granule fractions
- 1 August 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (8) , 709-718
- https://doi.org/10.1002/jsfa.2740360811
Abstract
No abstract availableKeywords
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